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- pH and stability of the α-gel phase in glycerol monostearate–water systems using sodium stearoyl lactylate and sodium stearate as the co-emulsifier. Fan C. Wang, Alejandro G. Marangoni
, RSC Adv.
, 2015
, 5
, 96746
- Tailored rigidity of W/O Pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles. Guoyan Li, Wan Jun Lee, Chin Ping Tan, Oi Ming Lai, Yong Wang, Chaoying Qiu
, Food Funct.
, 2021
, 12
, 11732
- Engineering interfacial properties by anionic surfactant–chitosan complexes to improve stability of oil-in-water emulsions. Kyriaki G. Zinoviadou, Elke Scholten, Thomas Moschakis, Costas G. Biliaderis
, Food Funct.
, 2012
, 3
, 312
- Impact of gastric structuring on the lipolysis of emulsified lipids. Matt Golding, Tim J. Wooster, Li Day, Mi Xu, Leif Lundin, Jennifer Keogh, Peter Clifton
, Soft Matter
, 2011
, 7
, 3513
- Internal and external factors affecting the stability of glycerol monostearate structured emulsions. Fan C. Wang, Alejandro G. Marangoni
, RSC Adv.
, 2015
, 5
, 93108
- Nature and dynamics of monostearin phase transitions in water: stability and the sub-α-gel phase. Fan C. Wang, Alejandro G. Marangoni
, RSC Adv.
, 2014
, 4
, 50417
- Simulating human digestion: developing our knowledge to create healthier and more sustainable foods. Alan Mackie, Ana-Isabel Mulet-Cabero, Amelia Torcello-Gómez
, Food Funct.
, 2020
, 11
, 9397
- A foam-templated approach for fabricating organogels using a water-soluble polymer. Ashok R. Patel, Domien Schatteman, Ans Lesaffer, Koen Dewettinck
, RSC Adv.
, 2013
, 3
, 22900
- Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization. Quanyang Li, Zhengtao Zhao
, RSC Adv.
, 2020
, 10
, 11883
- Digestibility and β-carotene release from lipid nanodispersions depend on dispersed phase crystallinity and interfacial properties. Amir Malaki Nik, Sarah Langmaid, Amanda J. Wright
, Food Funct.
, 2012
, 3
, 234