Related references
Note: Only part of the references are listed.The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk
Katarzyna Kielczewska et al.
INTERNATIONAL DAIRY JOURNAL (2021)
Nanoemulsion and emulsion vitamin D3 fortified edible film based on quince seed gum
Javad Behjati et al.
CARBOHYDRATE POLYMERS (2021)
Effect of high -pressure -jet processing on the physiochemical properties of low -fat ice cream mix
Grace L. Voronin et al.
JOURNAL OF DAIRY SCIENCE (2020)
Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics
Laura Salvia-Trujillo et al.
FOOD CHEMISTRY (2019)
Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study
Pelin Pocan et al.
JOURNAL OF FOOD SCIENCE (2019)
The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy
Sameh Obeid et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2019)
Changes in the fat globule membrane protein components of pasteurized milk caused by different homogenization conditions determined using a label-free proteomic approach
Yi Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Formulation and characterization of water-in-oil nanoemulsions loaded with acai berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions
Cezar A. S. Rabelo et al.
FOOD RESEARCH INTERNATIONAL (2018)
Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk
Charith A. Hettiarachchi et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk
M. Tran et al.
JOURNAL OF DAIRY SCIENCE (2018)
The binding of orally dosed hydrophobic active pharmaceutical ingredients to casein micelles in milk
M. Cheema et al.
JOURNAL OF DAIRY SCIENCE (2017)
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers - Effect of interfacial composition
Ana C. Pinheiro et al.
FOOD HYDROCOLLOIDS (2016)
Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid
Emrah Kirtil et al.
FOOD RESEARCH INTERNATIONAL (2016)
Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk
M. S. Mohan et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Essential oil nanoemulsions as antimicrobial agents in food
Francesco Donsi et al.
JOURNAL OF BIOTECHNOLOGY (2016)
Effect of heat and homogenization on in vitro digestion of milk
Michael H. Tunick et al.
JOURNAL OF DAIRY SCIENCE (2016)
Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives
C. S. Ranadheera et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Stability of the Metastable α-Polymorph in Solid Triglyceride Drug-Carrier Nanoparticles
Sonja Joseph et al.
LANGMUIR (2015)
Effects of emulsion droplet sizes on the crystallisation of milk fat
Tuyen Truong et al.
FOOD CHEMISTRY (2014)
Stabilization of Vitamin E-Enriched Nanoemulsions: Influence of Post-Homogenization Cosurfactant Addition
Amir Hossein Saberi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on -carotene bioavailability
Jiajia Rao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk
A. Zamora et al.
FOOD HYDROCOLLOIDS (2012)
Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
K. de la Caba et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2012)
Stability and bioavailability of vitamin D nanoencapsulated in casein micelles
Michal Haham et al.
FOOD & FUNCTION (2012)
Thermal and mechanical properties of environment-friendly 'green' plastics from stearic acid modified-soy protein isolate
P Lodha et al.
INDUSTRIAL CROPS AND PRODUCTS (2005)
Influence of emulsifiers on the crystallization of solid lipid nanoparticles
H Bunjes et al.
JOURNAL OF PHARMACEUTICAL SCIENCES (2003)
Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk
SJE Lee et al.
JOURNAL OF DAIRY RESEARCH (2002)
Thermal behavior of zein sheets plasticized with oleic acid
FXB Santosa et al.
CEREAL CHEMISTRY (2000)
Study of the state of water and oil in frozen emulsions using time domain NMR
D Le Botlan et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2000)
Share Paper
