Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Dilek Gazolu-Rusanova"'
Publikováno v:
Food Hydrocolloids. 102:105579
High-pressure homogenizers, typically used for producing nanoemulsions at the industrial scale, are energy and maintenance intensive, and limited to produce only dilute, low viscosity nanoemulsions. We propose an alternative approach to produce dilut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73a654d4edb3ab8bc5df9c0d3e924f39
https://doi.org/10.1016/j.foodhyd.2019.105579
https://doi.org/10.1016/j.foodhyd.2019.105579
Autor:
Fatmegul Mustan, Simeon D. Stoyanov, Zahari Vinarov, Nikolai D. Denkov, Dilek Gazolu-Rusanova, Slavka Tcholakova, Julius W.J. de Folter
Publikováno v:
Food Hydrocolloids. 99:105319
This study aims to clarify and explain the similarities and differences in the behavior of adsorption layers of native egg yolk (EY) and enzymatically modified egg yolk (MEY) at a soybean oil-water interface. For this purpose, the interfacial tension
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f02f559c1168ae23c802b8ad5a4ba7ed
https://doi.org/10.1016/j.foodhyd.2019.105319
https://doi.org/10.1016/j.foodhyd.2019.105319