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Items: 1 to 20 of 75

1.

Advances in membrane emulsification. Part B: recent developments in modelling and scale-up approaches.

Spyropoulos F, Lloyd DM, Hancocks RD, Pawlik AK.

J Sci Food Agric. 2014 Mar 15;94(4):628-38. doi: 10.1002/jsfa.6443. Epub 2013 Nov 8. Review.

PMID:
24122852
2.

Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches.

Spyropoulos F, Lloyd DM, Hancocks RD, Pawlik AK.

J Sci Food Agric. 2014 Mar 15;94(4):613-27. doi: 10.1002/jsfa.6444. Epub 2013 Nov 8. Review.

PMID:
24122870
3.

Application of emulsifiers/stabilizers in dairy products of high rheology.

Lal SN, O'Connor CJ, Eyres L.

Adv Colloid Interface Sci. 2006 Nov 16;123-126:433-7. Epub 2006 Jun 27. Review.

PMID:
16806031
4.

Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers.

Kaltsa O, Michon C, Yanniotis S, Mandala I.

Ultrason Sonochem. 2013 May;20(3):881-91. doi: 10.1016/j.ultsonch.2012.11.011. Epub 2012 Nov 28.

PMID:
23266492
5.

Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood.

Parés D, Toldrà M, Saguer E, Carretero C.

Meat Sci. 2014 Jan;96(1):304-10. doi: 10.1016/j.meatsci.2013.07.022. Epub 2013 Jul 23.

PMID:
23927918
6.

Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process.

Liu F, Tang CH.

J Agric Food Chem. 2014 Mar 26;62(12):2644-54. doi: 10.1021/jf405348k. Epub 2014 Mar 17.

PMID:
24601531
7.

Egg yolk: structures, functionalities and processes.

Anton M.

J Sci Food Agric. 2013 Sep;93(12):2871-80. doi: 10.1002/jsfa.6247. Epub 2013 Jul 9. Review.

PMID:
23716191
8.

Advances in ingredient and processing systems for meat and meat products.

Weiss J, Gibis M, Schuh V, Salminen H.

Meat Sci. 2010 Sep;86(1):196-213. doi: 10.1016/j.meatsci.2010.05.008. Epub 2010 May 20. Review.

PMID:
20619800
9.

Identification and molecular interpretation of the effects of drug incorporation on the self-emulsification process using spectroscopic, micropolarimetric and microscopic measurements.

Mercuri A, Belton PS, Royall PG, Barker SA.

Mol Pharm. 2012 Sep 4;9(9):2658-68. doi: 10.1021/mp300219h. Epub 2012 Aug 22.

PMID:
22913291
10.

Minimising oil droplet size using ultrasonic emulsification.

Leong TS, Wooster TJ, Kentish SE, Ashokkumar M.

Ultrason Sonochem. 2009 Aug;16(6):721-7. doi: 10.1016/j.ultsonch.2009.02.008. Epub 2009 Feb 27.

PMID:
19321375
11.

Chloroplast thylakoid membrane-stabilised emulsions.

Rayner M, Ljusberg H, Emek SC, Sellman E, Erlanson-Albertsson C, Albertsson PÅ.

J Sci Food Agric. 2011 Jan 30;91(2):315-21. doi: 10.1002/jsfa.4187.

PMID:
20960431
12.

Microbial biosurfactants as additives for food industries.

Campos JM, Stamford TL, Sarubbo LA, de Luna JM, Rufino RD, Banat IM.

Biotechnol Prog. 2013 Sep-Oct;29(5):1097-108. doi: 10.1002/btpr.1796. Epub 2013 Sep 10. Review.

PMID:
23956227
13.

Texturising by phase separation.

Tolstoguzov V.

Biotechnol Adv. 2006 Nov-Dec;24(6):626-8. Epub 2006 Jul 7. Review.

PMID:
16904858
14.

Upflow anaerobic sludge blanket reactor--a review.

Bal AS, Dhagat NN.

Indian J Environ Health. 2001 Apr;43(2):1-82. Review.

PMID:
12397675
15.

Development in modeling submicron particle formation in two phases flow of solvent-supercritical antisolvent emulsion.

Dukhin SS, Shen Y, Dave R, Pfeffer R.

Adv Colloid Interface Sci. 2007 Oct 31;134-135:72-88. Epub 2007 May 5.

PMID:
17568550
16.

Influence of dynamic interfacial tension on droplet formation during membrane emulsification.

van der Graaf S, Schroën CG, van der Sman RG, Boom RM.

J Colloid Interface Sci. 2004 Sep 15;277(2):456-63.

PMID:
15341859
17.

Sodium salt of starch octenylsuccinate as an emulsifier in "light" type mayonnaises.

Le Thanh-Blicharz J, Małyszek Z, Szwengiel A, Zięba T, Lewandowicz G.

Acta Sci Pol Technol Aliment. 2012 Jul-Sep;11(3):265-71.

PMID:
22744947
18.

Ultrasonics in food processing.

Chandrapala J, Oliver C, Kentish S, Ashokkumar M.

Ultrason Sonochem. 2012 Sep;19(5):975-83. doi: 10.1016/j.ultsonch.2012.01.010. Epub 2012 Jan 31. Review.

PMID:
22349129
19.

Nanoemulsions prepared by a low-energy emulsification method applied to edible films.

Bilbao-Sáinz C, Avena-Bustillos RJ, Wood DF, Williams TG, McHugh TH.

J Agric Food Chem. 2010 Nov 24;58(22):11932-8. doi: 10.1021/jf102341r. Epub 2010 Oct 26.

PMID:
20977191
20.

Efficient breaking of water/oil emulsions by a newly isolated de-emulsifying bacterium, Ochrobactrum anthropi strain RIPI5-1.

Mohebali G, Kaytash A, Etemadi N.

Colloids Surf B Biointerfaces. 2012 Oct 1;98:120-8. doi: 10.1016/j.colsurfb.2012.04.037. Epub 2012 Apr 28.

PMID:
22698673

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