8 research outputs found
Physical Stability of Whippable Oil-in-Water Emulsions:Effects of Monoglyceride-based Emulsifiers and Other Ingredients
No full text
Partial coalescence in emulsions:the impact of solid fat content and fatty acid composition
No full textAqueous Solubility of Calcium <sub>L</sub>-Lactate, Calcium <sub>D</sub>-Gluconate, and Calcium <sub>D</sub>-Lactobionate:importance of Complex Formation for Solubility Increase by Hydroxycarboxylate Mixtures
No full text
The 3D nanostructure of a dairy-like emulsion: Towards engineering of emulsions on the nano-scale:12th International Congress on Engineering and Food (ICEF12), Québec, Canada, June 14-18, 2015
No full text
