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pro vyhledávání: '"Zafeiri, Ioanna"'
Autor:
Zafeiri, Ioanna
Much of our everyday nutrition is based on foods that are emulsions or have been emulsified at a certain stage during their processing. Emulsions’ inherent metastable state urges the introduction of emulsifiers, as a physical barrier that prevents
Externí odkaz:
https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.715641
Publikováno v:
In Colloids and Surfaces A: Physicochemical and Engineering Aspects 20 February 2023 659
Publikováno v:
In Colloids and Surfaces A: Physicochemical and Engineering Aspects 5 December 2022 654
Publikováno v:
In Carbohydrate Polymers 1 March 2021 255
Publikováno v:
In Colloids and Surfaces A: Physicochemical and Engineering Aspects 20 August 2020 599
Autor:
Sakellari, Georgia I., Zafeiri, Ioanna, Pawlik, Aleksandra, Kurukji, Daniel, Taylor, Phil, Norton, Ian T., Spyropoulos, Fotis
Publikováno v:
In Journal of Colloid And Interface Science April 2021 587:644-649
Akademický článek
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Publikováno v:
Journal of Colloid and Interface Science.
Publikováno v:
CET Journal - Chemical Engineering Transactions; 2019, Vol. 74, p1219-1224, 6p
Autor:
Sakellari GI; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK., Zafeiri I; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK., Batchelor H; Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, Glasgow, G4 0RE, UK., Spyropoulos F; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK.
Publikováno v:
Food hydrocolloids for health [Food Hydrocoll Health] 2021; Vol. 1, pp. None.