4.7 Article

The rheological properties and stability of gelled emulsions applying to x-carrageenan and methyl cellulose as an animal fat replacement

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Physical

Effect of electrolytes in the water phase on the stability of W1/O/W2 double emulsions

Eunji Kwak et al.

Summary: The study aimed to improve the physicochemical stability of water-in-oil-in-water double emulsions by using different formulations. The results showed that the smallest droplet size of the double emulsions was observed at 50% inner emulsion fraction, regardless of the osmotic agent. The viscosity and encapsulation efficiency of the double emulsions increased with increasing inner emulsion fraction.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2022)

Article Food Science & Technology

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Julliane Carvalho Barros et al.

Article Food Science & Technology

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Jiseon Lee et al.

FOOD SCIENCE OF ANIMAL RESOURCES (2020)

Article Food Science & Technology

Organogels use in meat processing - Effects of fat/oil type and heating rate

S. Barbut et al.

MEAT SCIENCE (2019)

Article Food Science & Technology

Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

Philipp L. Fuhrmann et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Chemistry, Physical

Preparation and characterization of W/O/W double emulsions containing MgCl2

Qiaomei Zhu et al.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2018)

Review Chemistry, Physical

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

David Julian McClements et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2018)

Article Food Science & Technology

Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions

Iveta Klojdova et al.

INTERNATIONAL DAIRY JOURNAL (2018)

Article Biochemistry & Molecular Biology

Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles

Wei Xu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Review Biochemistry & Molecular Biology

A review on synthesis, properties and applications of natural polymer based carrageenan blends and composites

Khalid Mahmood Zia et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Agriculture, Multidisciplinary

Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat

Maria Freire et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Agriculture, Dairy & Animal Science

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

Ki Ho Baek et al.

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2016)

Article Chemistry, Applied

Rheological characterization of gel-in-oil-in-gel type structured emulsions

Ashok R. Patel et al.

FOOD HYDROCOLLOIDS (2015)

Article Chemistry, Applied

Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

A. K. L. Oppermann et al.

FOOD HYDROCOLLOIDS (2015)

Article Chemistry, Multidisciplinary

Synergistic Stabilization of Emulsions and Emulsion Gels with Water-Soluble Polymers and Cellulose Nanocrystals

Zhen Hu et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2015)

Review Food Science & Technology

Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods

Brian M. Degner et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Chemistry, Applied

Macro- vs. micromolecular stabilisation of W/O/W-emulsions

Magnus N. Hattrem et al.

FOOD HYDROCOLLOIDS (2014)

Article Chemistry, Applied

Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

Ali Rafe et al.

FOOD HYDROCOLLOIDS (2013)

Article Engineering, Chemical

Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions

B. M. Degner et al.

JOURNAL OF FOOD ENGINEERING (2013)

Review Food Science & Technology

Double Emulsions Stabilized by Food Biopolymers

Eric Dickinson

FOOD BIOPHYSICS (2011)

Article Chemistry, Applied

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson

FOOD HYDROCOLLOIDS (2009)

Article Chemistry, Applied

Hydrocolloids in emulsions: particle size distribution and interfacial activity

X Huang et al.

FOOD HYDROCOLLOIDS (2001)