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Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins | Estudio reológico y microestructural de emulsiones concentradas de aceite de girasol en agua estabilizadas con proteínas agroalimentarias 全文

2008

Guerrero, A. | Bengoechea, C. | Romero, A. | Cordobés, F., Universidad de Sevilla (España). Facultad de Química

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria - Spain

Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion 全文

2019

Kavitake, Digambar | Balyan, Sangeeta | Devi, Palanisamy Bruntha | Shetty, Prathapkumar Halady

National Agricultural Library - United States of America

Viscosity change in oil/water food emulsions prepared using a membrane emulsification system

1999

Asano, Y. | Sotoyama, K.

National Agricultural Library - United States of America

New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications 全文

2022

Kumar, Ankit | Kaur, Ramandeep | Kumar, Vikas | Kumar, Satish | Gehlot, Rakesh | Aggarwal, Poonam

National Agricultural Library - United States of America

β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification 全文

2016

Purwanti, Nanik | Ichikawa, Sosaku | Neves, Marcos A. | Uemura, Kunihiko | Nakajima, Mitsutoshi | Kobayashi, Isao

National Agricultural Library - United States of America

Microstructure and stability of non-protein stabilized oil-in-water food emulsions measured by optical methods 全文

2002

Quintana, J.M. | Califano, A. | Zaritzky, N.

National Agricultural Library - United States of America


Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids 全文

2019

Goibier, Lucie | Pillement, Christophe | Monteil, Julien | Faure, Chrystel | Leal-Calderon, Fernando

National Agricultural Library - United States of America

Evaluation of dispersion properties and emulsifying ability of rice flour for use in high water content food products

2013

Matsumiya, K. (Kyoto University, Uji, Kyoto (Japan). Graduate School of Agriculture, Laboratory of Quality Analysis and Assessment) | Okuno, Y. | Matsumura, Y.

The Agriculture, Forestry and Fisheries Research Information Technology Center - Japan