Original Research
Published on 11 Mar 2016
The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa
in Food Chemistry
Frontiers in Chemistry
doi 10.3389/fchem.2016.00011
- 7,142 views
- 10 citations
6 articles related to "Ow Emulsions"
Articles
Original Research
Published on 09 Feb 2023
Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1125312
- 3,758 views
- 5 citations
Review
Published on 26 Oct 2022
Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2022.1043809
- 7,065 views
- 36 citations
Original Research
Published on 28 Apr 2021
Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2021.666654
- 7,133 views
- 13 citations
Original Research
Published on 17 Feb 2022
pH-Responsive Drilling Fluid With High-Temperature and High-Density Performance
in Economic Geology
Frontiers in Earth Science
doi 10.3389/feart.2022.851097
- 4,973 views
- 5 citations
Original Research
Published on 28 Oct 2022
Formulation of a novel antibacterial topical treatment based on Magnetite-Buforin-II-silver nanobioconjugates
in Nanobiotechnology
Frontiers in Bioengineering and Biotechnology
doi 10.3389/fbioe.2022.1003004
- 9,753 views
- 6 citations