Search

نمایش تعداد 1-10 از 55

Assessing the stability of Tween 80-based O/W emulsions with cyclic voltammetry and electrical impedance spectroscopy

نوع: Journal Paper

نویسنده : C. Roldan-Cruz; E.J. Vernon-Carter; J. Alvarez-Ramirez

سال: 2016

Request PDF

Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings

نوع: Journal Paper

نویسنده : E. Bosquez-Molina; I. Guerrero-Legarreta; E.J. Vernon-Carter

سال: 2003

Request PDF

Spray-dried Encapsulation of Cardamom (Elettaria cardamomum) Essential Oil with Mesquite (Prosopis juliflora) Gum

نوع: Journal Paper

نویسنده : C.I. Beristain; H.S. Garcı́a; E.J. Vernon-Carter

ناشر: Elsevier Science

سال: 2001

Request PDF

Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material

نوع: Journal Paper

نویسنده : C.I. Beristain; E. Azuara; E.J. Vernon-Carter

ناشر: Institute of Food Technologists

سال: 2002

Request PDF

Viscoelastic retardation spectra of interfaces formed by water/glycerol monostearate crystals in canola oil dispersions

نوع: Journal Paper

نویسنده : H. Carrillo-Navas; E.J. Vernon-Carter; J. Alvarez-Ramírez

سال: 2014

Request PDF

Enthalpy-Entropy Compensation and Water Transfer Mechanism in Osmotically Dehydrated Agar Gel

نوع: Journal Paper

نویسنده : Enrique Flores-Andrade; Cesar I. Beristain; Eduardo J. Vernon-Carter; Gustavo F. Gutiérrez; Ebner Azuara

سال: 2009

Request PDF

Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels

نوع: Journal Paper

نویسنده : E. Aguirre-Mandujano; C. Lobato-Calleros; C.I. Beristain; H.S. Garcia; E.J. Vernon-Carter

سال: 2009

Request PDF

Dynamic rheology of Mexican Manchego cheese-like products containing canola oil and emulsifier blends

نوع: Journal Paper

نویسنده : C Lobato-Calleros; J Velázquez-Varela; J Sánchez-Garcı́a; E.J Vernon-Carter

سال: 2003

Request PDF

VISCOELASTIC PROPERTIES OF WHITE FRESH CHEESE FILLED WITH SODIUM CASEINATE

نوع: Journal Paper

نویسنده : C. LOBATO-CALLEROS; E. AGUIRRE-MANDUJANO; E. J. VERNON-CARTER; J. SANCHEZ-GARCIA

سال: 2000

Request PDF

Encapsulation of Orange Peel Oil by Co-crystallization

نوع: Journal Paper

نویسنده : César I. Beristain; Alma Vazquez; Hugo S. Garcia; Eduardo J. Vernon-Carter

ناشر: Elsevier Science

سال: 1996

Request PDF

1
2
3
4
. . .
6

Search

Assessing the stability of Tween 80-based O/W emulsions with cyclic voltammetry and electrical impedance spectroscopy

Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings

Spray-dried Encapsulation of Cardamom (Elettaria cardamomum) Essential Oil with Mesquite (Prosopis juliflora) Gum

Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material

Viscoelastic retardation spectra of interfaces formed by water/glycerol monostearate crystals in canola oil dispersions

Enthalpy-Entropy Compensation and Water Transfer Mechanism in Osmotically Dehydrated Agar Gel

Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels

Dynamic rheology of Mexican Manchego cheese-like products containing canola oil and emulsifier blends

VISCOELASTIC PROPERTIES OF WHITE FRESH CHEESE FILLED WITH SODIUM CASEINATE

Encapsulation of Orange Peel Oil by Co-crystallization

نویسنده

ناشر

سال

نوع

زبان

نوع محتوا

عنوان ناشر

Search

Filters

Assessing the stability of Tween 80-based O/W emulsions with cyclic voltammetry and electrical impedance spectroscopy

Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings

Spray-dried Encapsulation of Cardamom (Elettaria cardamomum) Essential Oil with Mesquite (Prosopis juliflora) Gum

Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material

Viscoelastic retardation spectra of interfaces formed by water/glycerol monostearate crystals in canola oil dispersions

Enthalpy-Entropy Compensation and Water Transfer Mechanism in Osmotically Dehydrated Agar Gel

Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels

Dynamic rheology of Mexican Manchego cheese-like products containing canola oil and emulsifier blends

VISCOELASTIC PROPERTIES OF WHITE FRESH CHEESE FILLED WITH SODIUM CASEINATE

Encapsulation of Orange Peel Oil by Co-crystallization