An experimental design approach to modeling water-free foams

Autor: Kaade, Wael, Huc-Mathis, Delphine, Drouet, Lucille, Dousset, Capucine, Blumenthal, David, Daniellou, Richard

Publikováno v: In Colloids and Surfaces A: Physicochemical and Engineering Aspects 20 October 2024 699

Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level

Autor: Hinderink, Emma B.A., Kaade, Wael, Sagis, Leonard, Schroën, Karin, Berton-Carabin, Claire C.

Publikováno v: In Food Hydrocolloids May 2020 102

Low-energy high-throughput emulsification with nickel micro-sieves for essential oils encapsulation

Autor: Kaade, Wael, Ferrando, Montse, Khanmohammed, Asad, Torras, Carles, De Lamo-Castellví, Silvia, Güell, Carme

Publikováno v: In Journal of Food Engineering December 2019 263:326-336

Low-energy high-throughput microporous emulsification for lemon oil encapsulation

Autor: Kaade, Wael

Publikováno v: TDX (Tesis Doctorals en Xarxa)
Repositori Institucional de la Universitat Rovira i Virgili
Universitat Rovira i virgili (URV)
TDR. Tesis Doctorales en Red
Consejo Superior de Investigaciones Científicas (CSIC)
TDR: Tesis Doctorales en Red
CBUC, CESCA

L’oli de llimona és ric en terpens insaturats i funcionalitzats amb oxigen, esdevenint-ne d’aquesta manera susceptible a l’oxidació per oxigen, llum i calor. Per tal de minimitzar la degradació i pèrdua d’aromes durant el processament, un

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba02509369e463421c8b02fe4f75d4bc
http://hdl.handle.net/20.500.11797/TDX3089