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10.312  Articles
1 of 1.032 pages  |  10  records  |  more records»
Mayonnaise can be made with the addition of egg whites, therefore it can increase the use of white egg. This work aimed to study the effect of egg whites addition on pH, density, emulsion stability and the color of mayonnaise. The research design using Co... see more

Biphasic systems, like emulsions and nano-scaled emulsions, are naturally unstable. The extent and rate of the destabilization process differ from system to another. The stability of such systems upon storage is an important aspect to ensure their abiliti... see more

The bactericidal polycomplexes based on the antibacterial polymer metatside-polyhexamethylene guanidine hydrochloride and surfactants of different nature - anion sulphanol (mixture alkylsulfonates) cationic cetylpyridinium bromide and nonionic Tween 80 (m... see more

Vegetable oil-in-water (VO/W) emulsions are bio-based metal working lubricants. The emulsions’ lubrication performance depends on the stability of oil droplets. In this paper, the oil droplets’ dispersion stability and lubrication of emulsions... see more

There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is pro... see more

Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogen... see more

There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is pro... see more

Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogen... see more

There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is pro... see more

1 of 1.032 pages  |  10  records  |  more records»