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Consistency and rheology of protein-stabilized
emulsion systems Permeation of protein-stabilized surfaces in
multiple emulsion systems Relationship between techno-functionality of
food components and food behaviour Surface behaviour of modified faba bean
protein Protein modification by physical methods Rheological and structural characterization of
multiple emulsion systems Fat emulsification in milk products by
micro-porous membranes Influence of lecithins on protein-stabilized
food emulsions Polysaccharide gels prepared by micro-porous
materials Multi-component interfaces for w/o and o/w
emulsions Model-supported diagnostics for optimized
production of multiple emulsions Production of stable multiple food emulsions
(W/O/W)
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