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emulsions

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Bibliographies

44

1 Genome sequencing in microfabricated high-density picolitre reactors

2 SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying.

3 Dynamic Aroma Release from Complex Food Emulsions.

4 Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate.

5 Magnetically responsive Janus nanoparticles synthesized using cellulosic materials for enhanced phase separation in oily wastewaters and water-in-crude oil emulsions

6 Effect of 1-octanol on the stabilization of crude oil emulsions with hydrophobically modified polyacrylamide

7 Electrostatic Assembly of a Titanium Dioxide@Hydrophilic Poly(phenylene sulfide) Porous Membrane with Enhanced Wetting Selectivity for Separation of Strongly Corrosive Oil-water Emulsions.

8 High Water Content Prediction of Oil-Water Emulsions Based on Terahertz Electromagnetically Induced Transparency-like Metamaterial.

9 Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions

10 High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of β-carotene.

11 Oil-in-water emulsions of geraniol and carvacrol improve the antibacterial activity of these compounds on raw goat meat surface during extended storage at 4 °C

12 One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

13 Effect of enzyme types on the stability of oil-in-water emulsions formed with rice protein hydrolysates.

14 Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

15 Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles.

16 Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type.

17 Partitioning of vanillic acid in oil-in-water emulsions: Impact of the Tween®40 emulsifier

18 Viscoelasticity of olive oil/water Pickering emulsions stabilized with starch nanocrystals.

19 Peanut Leaf Inspired Hybrid MOF with Humidity Responsive Wettability: towards Controllable Separation of Diverse Emulsions.

20 The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles.

21 Multiple stress creep and recovery behavior of sbr-modified bitumen emulsions

22 Effect of non-homogeneous spatial distributions of surfactants on the stability of high-content bitumen-in-water emulsions

23 Sensory perception of textural properties of cosmetic Pickering emulsions.

24 Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions.

25 The effect of single CNTs/GNPs and complexes on promoting the interfacial catalytic activity of lipase in conventional emulsions.

26 Effect of coated and encapsulated polyacrylate/nano-SiO<inf>2</inf> composite emulsions on the finishing performances of leather via miniemulsion polymerization

27 technological properties of model system beef emulsions with encapsulated pumpkin seed oil and shell powder

28 recognizing amino acid chirality with surface-imprinted polymers prepared in w/o emulsions

29 use of milk fat/cellulose ether emulsions in spreadable creams and the effect of in vitro digestion on texture and fat digestibility

30 the contribution of fluorescence to measurements of light scattering in oil-in-water emulsions

31 synthesis and evaluation of some new demulsifiers based on bisphenols for treating water-in-crude oil emulsions

32 lipid self-assemblies and nanostructured emulsions for cosmetic formulations

33 utilisation de la dsc pour la caractérisation de la stabilité des émulsions eau dans pétrole use of the dsc technique to characterize water-in-crude oil emulsions stability

34 effect of high-pressure homogenization on stability of emulsions containing zein and pectin

35 effect of high-pressure homogenization preparation on mean globule size and large-diameter tail of oil-in-water injectable emulsions

36 second law analysis of adiabatic and non-adiabatic pipeline flows of unstable and surfactant-stabilized emulsions

37 lipid oxidation in oil-in-water emulsions: a mini review

38 antioxidant properties of artemisia annua extracts in model food emulsions

39 characterization of water-in-oil emulsions produced with microporous hollow polypropylene fibers

40 inhibition of oxidation of aqueous emulsions of omega-3 fatty acids and fish oil by phloretin and phloridzin

41 new oils for cosmetic o/w emulsions: in vitro/in vivo evaluation

42 Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions

43 Effects of Heating Temperature, pH and Ionic Strength on the Stability of Flammulina velutipes Emulsions

44 Flammulina velutipes protein-Flammulina velutipes soluble polysaccharide-tea polyphenols particles stabilized Pickering emulsions for the delivery of β-carotene