Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of -lactoglobulin

By Blijdenstein T.B.J.   van Vliet T.   van der Linden E.   van Aken G.A.  

Food Hydrocolloids, Vol. 17, Iss. 5, 2003-09 ,pp. : 661-669

Elsevier

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Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule

By Aluko R.E.   Mine Y.  

Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 203-210

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Influence of sodium dodecyl sulfate on the thermal stability of bovine serum albumin stabilized oil-in-water emulsions

By Kelley D.   McClements D.J.  

Food Hydrocolloids, Vol. 17, Iss. 1, 2003-01 ,pp. : 87-93

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Stability of egg white-stabilized edible oil emulsions using conductivity technique

By Azzam M.O.J.   Omari R.M.  

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 105-110

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Effects of air/nitrogen, temperature and pH on energy-dependent growth and survival of Listeria innocua in continuous culture and water-in-oil emulsions

By ter Steeg P.F.   Pieterman F.H.   Hellemons J.C.  

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