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Academic Journal

Lipase-catalyzed synthesis of erythorbyl oleate and its characterization as a multifunctional emulsifier.

  • Authors : Kim J; Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Republic of Korea.; Choi Y

Subjects: Emulsifying Agents*/Emulsifying Agents*/Emulsifying Agents*/chemistry ; Emulsifying Agents*/Emulsifying Agents*/Emulsifying Agents*/pharmacology ; Lipase*/Lipase*/Lipase*/chemistry

  • Source: Journal of food science [J Food Sci] 2024 Nov; Vol. 89 (11), pp. 7324-7335. Date of Electronic Publication: 2024 Sep 25.Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic

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Academic Journal

Bioemulsifier from sponge-associated bacteria reduces staphylococcal biofilm.

  • Authors : Dias GR; Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, Cidade Universitária 21941-590, Rio de Janeiro, Brazil.; Freitas-Silva J

Subjects: Biofilms*/Biofilms*/Biofilms*/drug effects ; Biofilms*/Biofilms*/Biofilms*/growth & development ; Porifera*/Porifera*/Porifera*/microbiology

  • Source: Microbial pathogenesis [Microb Pathog] 2024 Oct; Vol. 195, pp. 106856. Date of Electronic Publication: 2024 Aug 15.Publisher: Academic Press Country of Publication: England NLM ID: 8606191 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Academic Journal

Preparation of soybean protein isolate-ester emulsifier oleogels and comparative study of their structure and properties.

  • Authors : Chen X; College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China.; Zhu J

Subjects: Organic Chemicals*/Organic Chemicals*/Organic Chemicals*/chemistry ; Soybean Proteins*/Soybean Proteins*/Soybean Proteins*/chemistry ; Emulsifying Agents*/Emulsifying Agents*/Emulsifying Agents*/chemistry

  • Source: Food chemistry [Food Chem] 2024 Dec 15; Vol. 461, pp. 140927. Date of Electronic Publication: 2024 Aug 22.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Academic Journal

Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations.

  • Authors : Fan C; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China. Electronic address: .

Subjects: Pectins*/Pectins*/Pectins*/chemistry ; Calcium*/Calcium*/Calcium*/chemistry ; Emulsifying Agents*/Emulsifying Agents*/Emulsifying Agents*/chemistry

  • Source: Carbohydrate polymers [Carbohydr Polym] 2024 Dec 01; Vol. 345, pp. 122581. Date of Electronic Publication: 2024 Aug 08.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium:

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Academic Journal

Effect of wet media milling on starch-quercetin complex: Enhancement of Pickering emulsifying ability and oxidative resistance.

  • Authors : Li S; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.; Yu W

Subjects: Starch*/Starch*/Starch*/chemistry ; Quercetin*/Quercetin*/Quercetin*/chemistry ; Emulsions*/Emulsions*/Emulsions*/chemistry

  • Source: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 2), pp. 140586. Date of Electronic Publication: 2024 Jul 23.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Academic Journal

Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones.

  • Authors : Tu C; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China.; Zhu H

Subjects: Emulsifying Agents*/Emulsifying Agents*/Emulsifying Agents*/chemistry ; Emulsions*/Emulsions*/Emulsions*/chemistry ; Particle Size*

  • Source: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 2), pp. 140603. Date of Electronic Publication: 2024 Jul 24.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Academic Journal

Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage.

  • Authors : Zhang Y; School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.; Kong Y

Subjects: Avena*/Avena*/Avena*/chemistry ; Emulsifying Agents*/Emulsifying Agents*/Emulsifying Agents*/chemistry ; Particle Size*

  • Source: Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Dec; Vol. 30 (8), pp. 764-772. Date of Electronic Publisher: Sage Publications Country of Publication: United States NLM ID: 9889534 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Academic Journal

Effect of alkaline treatment duration on rapeseed protein during pH-shift process: Unveiling physicochemical properties and enhanced emulsifying performance.

  • Authors : Chen C; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, 210023, China.; Liu Z

Subjects: Plant Proteins*/Plant Proteins*/Plant Proteins*/chemistry ; Emulsions*/Emulsions*/Emulsions*/chemistry ; Solubility*

  • Source: Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140280. Date of Electronic Publication: 2024 Jun 29.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Academic Journal

Recovery and encapsulation of Dunaliella salina β-carotene through a novel sustainable approach: Sequential application of an ionic liquid as naturally-derived solvent and emulsifier.

  • Authors : Sousa V; Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal. Electronic address: .; Toledo Hijo AAC

Subjects: beta Carotene*/beta Carotene*/beta Carotene*/chemistry ; Ionic Liquids*/Ionic Liquids*/Ionic Liquids*/chemistry ; Emulsifying Agents*/Emulsifying Agents*/Emulsifying Agents*/chemistry

  • Source: Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 140232. Date of Electronic Publication: 2024 Jun 25.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Academic Journal

Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production.

  • Authors : Wang X; College of Food Science and Engineering, Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.; Yu H

Subjects: Emulsions*/Emulsions*/Emulsions*/chemistry ; Sesamum*/Sesamum*/Sesamum*/chemistry ; Emulsifying Agents*/Emulsifying Agents*/Emulsifying Agents*/chemistry

  • Source: International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 281 (Pt 2), pp. 136364. Date of Electronic Publication: 2024 Oct 05.Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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  • 1-10 of  20,934 results for ""Emulsifying Agents""