검색결과 : 16건
| No. | Article |
|---|---|
| 1 |
Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil Miguel GA, Jacobsen C, Prieto C, Kempen PJ, Lagaron JM, Chronakis IS, Garcia-Moreno PJ Journal of Food Engineering, 263, 348, 2019 |
| 2 |
Pilot-scale production process for high internal phase emulsions: Experimentation and modeling Dubbelboer A, Janssen JJM, Hoogland H, Zondervan E, Meuldijk J Chemical Engineering Science, 148, 32, 2016 |
| 3 |
A "reduced-pressure distillation" method to prepare zein-based fat analogue for application in mayonnaise formulation Gu JH, Xin Z, Meng X, Sun SZ, Qiao QG, Deng HB Journal of Food Engineering, 182, 1, 2016 |
| 4 |
X-ray microtomography to study the microstructure of mayonnaise Laverse J, Mastromatteo M, Frisullo P, Del Nobile MA Journal of Food Engineering, 108(1), 225, 2012 |
| 5 |
Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force Kerkhofs S, Lipkens H, Velghe F, Verlooy P, Martens JA Journal of Food Engineering, 106(1), 35, 2011 |
| 6 |
Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent Laca A, Saenz MC, Paredes B, Diaz M Journal of Food Engineering, 97(2), 243, 2010 |
| 7 |
Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system Abu Ghoush M, Samhouri M, Al-Holy M, Herald T Journal of Food Engineering, 84(2), 348, 2008 |
| 8 |
Influence of a thermal treatment on the functionality of hen's egg yolk in mayonnaise Guilmineau F, Kulozik U Journal of Food Engineering, 78(2), 648, 2007 |
| 9 |
Enzymatic hydrolysis of corn starch for producing fat mimetics Ma Y, Cai CG, Wang J, Sun DW Journal of Food Engineering, 73(3), 297, 2006 |
| 10 |
Measuring the yield behaviour of structured fluids Stokes JR, Telford JH Journal of Non-Newtonian Fluid Mechanics, 124(1-3), 137, 2004 |