يعرض 1 - 10 نتائج من 1,652 نتيجة بحث عن '"FOOD emulsions"', وقت الاستعلام: 1.78s تنقيح النتائج
  1. 1
    دورية أكاديمية
    豌豆蛋白乳液的模拟口腔摩擦学特性. (Chinese)

    Alternate Title: Simulated Oral Tribological Properties of Pea Protein-Stabilized Emulsion. (English)

    المؤلفون: 陈佳伶, 高亚轩, 王殿楠, 李青, 万芝力, 杨晓泉

    المصدر: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 16, p45-52, 8p

    مصطلحات موضوعية: FOOD emulsions, PEA proteins, EMULSIONS, FLOCCULATION, SALIVA

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  2. 2
    دورية أكاديمية
    Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters.

    المؤلفون: Hong, Jung Sun, Kim, Mi‐Ran, Choi, Yoo Jeong, Lee, In‐Young, Chun, Yong Gi, Jang, Hae Won, Kim, Bum‐Keun

    المصدر: Journal of Texture Studies; Aug2024, Vol. 55 Issue 4, p1-13, 13p

    مصطلحات موضوعية: FOOD emulsions, PRINCIPAL components analysis, HIERARCHICAL clustering (Cluster analysis), RHEOLOGY, YIELD stress, YOGURT

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  3. 3
    دورية أكاديمية
    Modulation of Lipid Digestion by Nanoarchitectonics of Complex Interfacial Structures with Tween 80 and Lecithin.

    المؤلفون: Aicha Mekkaoui, You Li, Zhaoming Ran, Ying Cai, Li Zhao, Baocai Xu, Ce Wang

    المصدر: Journal of Oleo Science; 2024, Vol. 73 Issue 8, p1125-1134, 10p

    مصطلحات موضوعية: FOOD emulsions, BILE salts, RHEOLOGY, LIPASES, POLYETHYLENE glycol, LECITHIN

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  4. 4
    دورية أكاديمية
    The colloidal stability of water-in-oil-in-water double emulsion stabilized by Pickering emulsifier mixture in encapsulating ethanolic kenaf leaves extract.

    المؤلفون: Elaine, Elaine, Tan, Chin Ping, Akanda, Md Jahurul Haque, Nyam, Kar Lin

    المصدر: Journal of Food Measurement & Characterization; Aug2024, Vol. 18 Issue 8, p6711-6720, 10p

    مصطلحات موضوعية: SODIUM caseinate, FOOD emulsions, COLLOIDAL stability, KENAF, MOLECULAR interactions

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  5. 5
    دورية أكاديمية
    Selective dual sensing strategy for free and vitamin D3 micelles in food samples based on S,N-GQDs photoinduced electron transfer.

    المؤلفون: Villamayor, Natalia, Villaseñor, M. Jesús, Ríos, Ángel

    المصدر: Analytical & Bioanalytical Chemistry; Jul2024, Vol. 416 Issue 18, p4173-4191, 19p

    مصطلحات موضوعية: PHOTOINDUCED electron transfer, DIETARY supplements, VITAMINS, MICELLES, SAPONINS, QUANTUM dots, FOOD emulsions

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  6. 6
    دورية أكاديمية
    Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product ('Chorizo').

    المؤلفون: Martínez, Elena, Vieira Júnior, Wagner Goncalves, Álvarez-Ortí, Manuel, Rabadán, Adrián, Pardo, José Emilio

    المصدر: Foods; Jul2024, Vol. 13 Issue 14, p2262, 14p

    مصطلحات موضوعية: FOOD emulsions, MONOUNSATURATED fatty acids, UNSATURATED fatty acids, NUTRITIONAL value, WASTE recycling, VITAMIN E

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  7. 7
    دورية أكاديمية
    多糖乳液的制备、乳化特性的影响因素及其应用研究进展. (Chinese)

    Alternate Title: Research Progress in Preparation, Influencing Factors of Emulsifying Properties and Application of Polysaccharide Emulsion. (English)

    المؤلفون: 杨书会, 王延圣, 王文亮, 贾凤娟, 李永生, 侯福荣

    المصدر: Science & Technology of Food Industry; Jul2024, Vol. 45 Issue 14, p398-407, 10p

    مصطلحات موضوعية: FOOD emulsions, POLYSACCHARIDES, MACROMOLECULES, EMULSIONS, MOLECULAR weights

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  8. 8
    دورية أكاديمية
    Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications.

    المؤلفون: Tarahi, Mohammad, Gharagozlou, Maryam, Niakousari, Mehrdad, Hedayati, Sara

    المصدر: Antioxidants; Jul2024, Vol. 13 Issue 7, p777, 31p

    مصطلحات موضوعية: AMINO acid residues, PLANT proteins, LITERATURE reviews, CHLOROGENIC acid, PROTEIN structure, FOOD emulsions

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  9. 9
    دورية أكاديمية
    Wetted-wire columns: a potential alternative to packed or spray columns.

    المؤلفون: Wagstaff, Christopher, Al-Juaied, Mohammed, Prabhudharwadkar, Deoras, Roberts, William L.

    المصدر: Reviews in Chemical Engineering; Jul2024, Vol. 40 Issue 5, p601-622, 22p

    مصطلحات موضوعية: PACKED towers (Chemical engineering), PRESSURE drop (Fluid dynamics), MASS transfer, HEAT transfer, FOOD emulsions

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  10. 10
    دورية أكاديمية
    Water droplets play a role in Internet of Things applications.

    المؤلفون: Wen, Feng, Lee, Chengkuo

    المصدر: Droplet; Jul2024, Vol. 3 Issue 3, p1-22, 22p

    مصطلحات موضوعية: ARTIFICIAL intelligence, INTERNET of things, MATERIALS science, COMPUTER science, SYSTEM integration, MICROFLUIDICS, FOOD emulsions, ELECTRIC generators

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