Evaluation of aging mechanisms of olive oil-lemon juice emulsion through digital image analysis
暂无分享,去创建一个
Maria Helena M. Rocha-Leão | M. Coelho | Kelly A. Silva | Maria Alice Z. Coelho | M. Rocha-Leão | K. Silva | M. H. Rocha-Leão
[1] L. Machlin. Vitamin E: A Comprehensive Treatise , 1980 .
[2] O. B. Wurzburg. Modified Starches Properties and Uses , 1986 .
[3] James Freeman Steffe,et al. Rheological Methods in Food Process Engineering , 1992 .
[4] Dimitrios Boskou,et al. Contribution of α-tocopherol to olive oil stability , 1995 .
[5] R. Verger,et al. Mechanisms underlying the desorption of long-chain lipolytic products by cyclodextrins: application to lipase kinetics in monolayer , 1997 .
[6] D. Mcclements,et al. Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems , 2000 .
[7] J. Casas,et al. Xanthan gum: production, recovery, and properties. , 2000, Biotechnology Advances.
[8] J. M. Franco,et al. Linear and nonlinear viscoelastic behavior of oil-in-water emulsions stabilized with polysaccharides , 2002 .
[9] E. Dickinson. Hydrocolloids at interfaces and the influence on the properties of dispersed systems , 2003 .
[10] P. Fryer,et al. Rheological characterisation of the gelation behaviour of maltodextrin aqueous solutions , 2004 .
[11] D. Mcclements,et al. Stability and rheology of corn oil-in-water emulsions containing maltodextrin , 2004 .
[12] Harjinder Singh,et al. Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch. , 2004, Colloids and surfaces. B, Biointerfaces.
[13] D. Boskou,et al. Stabilization of olive oil – lemon juice emulsion with polysaccharides , 2005 .
[14] João A P Coutinho,et al. Aging mechanisms of perfluorocarbon emulsions using image analysis. , 2005, Journal of colloid and interface science.
[15] M. N. Ramesh,et al. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods , 2005 .
[16] C. Biliaderis,et al. Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture , 2005 .
[17] L. Serra-Majem,et al. Scientific evidence of interventions using the Mediterranean diet: a systematic review. , 2006, Nutrition reviews.
[18] B. Bergenståhl,et al. Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering , 2006 .
[19] C. Cortés,et al. Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice , 2006 .
[20] George Chao-Chi Chuang,et al. Rheological characteristics and texture attributes of glutinous rice cakes (mochi) , 2006 .
[21] J. I. Druzian,et al. Produção de goma xantana por fermentação do resíduo de suco de maçã , 2007 .
[22] D. Boskou,et al. Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides , 2007 .
[23] I. Marrucho,et al. Aging mechanisms of oil-in-water emulsions based on a bioemulsifier produced by Yarrowia lipolytica , 2008 .
[24] Y. Man,et al. Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides. , 2009 .
[25] M. Tempel. Stability of oil-in-water emulsions II: Mechanism of the coagulation of an emulsion , 2010 .