Zobrazeno 1 - 6
of 6
pro vyhledávání: '"J. E. Moros"'
Publikováno v:
Grasas y Aceites, Vol 53, Iss 2, Pp 167-172 (2002)
In this work the linear viscoelastic behaviour of micelar and liquid-crystalline phases in a polyoxy-ethylene glycol nonylphenyl ether (EOa=10)/water system was studied. A linear viscoelastic characterization using small amplitude oscillatory tests w
Externí odkaz:
https://doaj.org/article/cabf22d4f780437db9842561282c53ff
Publikováno v:
Food Hydrocolloids. 17:199-206
Thermal-induced changes of the rheological behavior of flocculated emulsions through the optimization of in situ thermorheological treatments, as well as the effect that several compositional variables (oil fraction, egg yolk concentration or cholest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b28c10e89d172cfda8c003c842e8780
https://doi.org/10.1016/s0268-005x(02)00052-8
https://doi.org/10.1016/s0268-005x(02)00052-8
Publikováno v:
Journal of the American Oil Chemists' Society. 79:837-843
The effects of cholesterol on droplet size distribution and rheological properties of cholesterol-reduced egg yolk-stabilized emulsions were determined. Oil-in-water emulsions were prepared by using spray-dried eggs submitted to different levels of c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cb6e3bb54a628278a3969c707d515a5
https://doi.org/10.1007/s11746-002-0567-6
https://doi.org/10.1007/s11746-002-0567-6
Publikováno v:
Journal of Dispersion Science and Technology. 22:409-420
Linear viscoelastic studies were carried out on concentrated polyethylene glycol tert-octylphenyl ether solutions over a range of temperatures and concentrations comprising the lamellar and hexagonal liquid-crystalline phases and the isotropic surfac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43488e3bd86b91dbcc3e82577fafe749
https://doi.org/10.1081/dis-100107850
https://doi.org/10.1081/dis-100107850
Publikováno v:
Grasas y Aceites; Vol. 53 No. 2 (2002); 167-172
Grasas y Aceites; Vol. 53 Núm. 2 (2002); 167-172
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
ResearcherID
Grasas y Aceites, Vol 53, Iss 2, Pp 167-172 (2002)
Grasas y Aceites; Vol. 53 Núm. 2 (2002); 167-172
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
ResearcherID
Grasas y Aceites, Vol 53, Iss 2, Pp 167-172 (2002)
En el presente trabajo se ha estudiado el comportamiento viscoelástico lineal de las fases micelares y líquido-cristalinas presentes en el diagrama de fases del sistema aducto de nonilfenol con diez moles de óxido de etileno (NPFE-10) y agua. Con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b327bea69e1059f94a69774b4a6a63af
https://doi.org/10.3989/gya.2002.v53.i2.299
https://doi.org/10.3989/gya.2002.v53.i2.299
Publikováno v:
Progress and Trends in Rheology V ISBN: 9783642510649
Most of food emulsions are oil-in-water emulsions, i. e. as mayonnaise, salad dressing, etc. They are traditionally stabilized by egg products derivatives. Native egg yolk is not microbiologically stable and freezing and drying processes are usually
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1df9e88ca80abe449abd48eddca9cd9e
https://doi.org/10.1007/978-3-642-51062-5_87
https://doi.org/10.1007/978-3-642-51062-5_87
