화학공학소재연구정보센터
검색결과 : 101건
No. Article
81 Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature
Kim HJ, Decker EA, McClements DJ
Langmuir, 20(24), 10394, 2004
82 Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactant
Chanamai R, Horn G, McClements DJ
Journal of Colloid and Interface Science, 247(1), 167, 2002
83 Role of postadsorption conformation changes of beta-lactoglobulin on its ability to stabilize oil droplets against flocculation during heating at neutral pH
Kim HJ, Decker EA, McClements DJ
Langmuir, 18(20), 7577, 2002
84 Droplet size determination in food emulsions: comparison of ultrasonic and light scattering methods
Coupland JN, McClements DJ
Journal of Food Engineering, 50(2), 117, 2001
85 Creaming stability of flocculated monodisperse oil-in-water emulsions
Chanamai R, McClements DJ
Journal of Colloid and Interface Science, 225(1), 214, 2000
86 Influence of Ostwald ripening on rheology of oil-in-water emulsions containing electrostatically stabilized droplets
Weiss J, McClements DJ
Langmuir, 16(5), 2145, 2000
87 Mass transport phenomena in oil-in-water emulsions containing surfactant micelles: Solubilization
Weiss J, McClements DJ
Langmuir, 16(14), 5879, 2000
88 Probing floc structure by ultrasonic spectroscopy, viscometry, and creaming measurements
Chanamai R, Herrmann N, McClements DJ
Langmuir, 16(14), 5884, 2000
89 Mass transport phenomena in oil-in-water emulsions containing surfactant micelles: Ostwald ripening
Weiss J, Canceliere C, McClements DJ
Langmuir, 16(17), 6833, 2000
90 Theoretical and experimental study of spectral reflectance and color of concentrated oil-in-water emulsions
Chantrapornchai W, Clydesdale F, McClements DJ
Journal of Colloid and Interface Science, 218(1), 324, 1999