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Food Research International (Ottawa, Ont.)
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February 6, 2019
Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides
Lutz Grossmann, Jörg Hinrichs, Jochen Weiss
Colloids and Surfaces. B, Biointerfaces
|
April 1, 2014
Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values
Christiane Maier, Benjamin Zeeb, Jochen Weiss
Annual Review of Food Science and Technology
|
January 22, 2019
Quillaja Saponin Characteristics and Functional Properties
Corina L Reichert, Hanna Salminen, Jochen Weiss
Journal of Agricultural and Food Chemistry
|
August 6, 2010
Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan)
Marieange Bonnaud, Jochen Weiss, David J McClements
Journal of Colloid and Interface Science
|
September 18, 2012
Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion
Felix Ostertag, Jochen Weiss, David Julian McClements
Journal of Colloid and Interface Science
|
June 1, 2013
Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions
Sinja Mayer, Jochen Weiss, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety
|
June 30, 2021
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions
Shahzad Farooq, Abdullah, Hui Zhang, et al.
Colloids and Surfaces. B, Biointerfaces
|
August 24, 2015
Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability
Christiane Maier, Anja M Oechsle, Jochen Weiss
Journal of Food Science
|
September 17, 2016
Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions
Christiane Maier, Corina L Reichert, Jochen Weiss
Langmuir : the ACS Journal of Surfaces and Colloids
|
November 17, 2007
Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion
Maria Vargas, Jochen Weiss, D Julian McClements
Page
of 21
Search research articles
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Showing results (31-40 of 205) with videos related to
Sort By:
Page
of 21
Food Research International (Ottawa, Ont.)
|
February 6, 2019
Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides
Lutz Grossmann, Jörg Hinrichs, Jochen Weiss
Colloids and Surfaces. B, Biointerfaces
|
April 1, 2014
Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values
Christiane Maier, Benjamin Zeeb, Jochen Weiss
Annual Review of Food Science and Technology
|
January 22, 2019
Quillaja Saponin Characteristics and Functional Properties
Corina L Reichert, Hanna Salminen, Jochen Weiss
Journal of Agricultural and Food Chemistry
|
August 6, 2010
Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan)
Marieange Bonnaud, Jochen Weiss, David J McClements
Journal of Colloid and Interface Science
|
September 18, 2012
Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion
Felix Ostertag, Jochen Weiss, David Julian McClements
Journal of Colloid and Interface Science
|
June 1, 2013
Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions
Sinja Mayer, Jochen Weiss, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety
|
June 30, 2021
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions
Shahzad Farooq, Abdullah, Hui Zhang, et al.
Colloids and Surfaces. B, Biointerfaces
|
August 24, 2015
Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability
Christiane Maier, Anja M Oechsle, Jochen Weiss
Journal of Food Science
|
September 17, 2016
Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions
Christiane Maier, Corina L Reichert, Jochen Weiss
Langmuir : the ACS Journal of Surfaces and Colloids
|
November 17, 2007
Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion
Maria Vargas, Jochen Weiss, D Julian McClements
Page
of 21