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Domian E
, Brynda-kopytowska A, Oleksza K.
Rheological properties and physical stability of o/w emulsions stabilized by OSA starch with trehalose.
Food Hydrocoll
2015;
44
:49-58. [DOI:
10.1016/j.foodhyd.2014.08.020
]
[
Citation(s) in
RCA
: 58
]
[
Impact Index Per Article: 5.8
]
[
Reference Citation Analysis
]
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[Indexed: 11/24/2022]
Number
Cited by Other Article(s)
51
Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose.
FOOD BIOPROCESS TECH
2017. [DOI:
10.1007/s11947-017-1908-1
]
[
Citation(s) in
RCA
: 32
]
[
Impact Index Per Article: 4.0
]
[
Reference Citation Analysis
]
[
Track Full Text
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[Indexed: 12/12/2022]
Abstract
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52
Ettelaie R
, Zengin A, Lishchuk SV. Novel food grade dispersants: Review of recent progress.
Curr Opin Colloid Interface Sci
2017. [DOI:
10.1016/j.cocis.2017.03.004
]
[
Citation(s) in
RCA
: 15
]
[
Impact Index Per Article: 1.9
]
[
Reference Citation Analysis
]
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Track Full Text
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[Indexed: 12/17/2022]
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53
Castel V
, Rubiolo AC, Carrara CR. Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic.
Food Hydrocoll
2017. [DOI:
10.1016/j.foodhyd.2016.08.039
]
[
Citation(s) in
RCA
: 66
]
[
Impact Index Per Article: 8.3
]
[
Reference Citation Analysis
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[Indexed: 10/21/2022]
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54
Dianingsih N
, Hari Purnomo E, R. Muchtadi T. SIFAT REOLOGI DAN STABILITAS FISIK MINUMAN EMULSI MINYAK SAWIT.
JURNAL TEKNOLOGI DAN INDUSTRI PANGAN
2016. [DOI:
10.6066/jtip.2016.27.2.165
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.3
]
[
Reference Citation Analysis
]
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[Indexed: 11/15/2022]
Open
Abstract
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55
Torres O
, Murray B, Sarkar A. Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules.
Trends Food Sci Technol
2016. [DOI:
10.1016/j.tifs.2016.07.006
]
[
Citation(s) in
RCA
: 91
]
[
Impact Index Per Article: 10.1
]
[
Reference Citation Analysis
]
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[Indexed: 12/27/2022]
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56
Balic R
, Miljkovic T, Ozsisli B, Simsek S. Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation.
J FOOD PROCESS PRES
2016. [DOI:
10.1111/jfpp.12888
]
[
Citation(s) in
RCA
: 18
]
[
Impact Index Per Article: 2.0
]
[
Reference Citation Analysis
]
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[Indexed: 01/10/2023]
Abstract
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Affiliation(s)
Ratko Balic
Department of Plant Science; North Dakota State University; Fargo ND 58108-6050
Tatjana Miljkovic
Department of Statistics; Miami University; 311 Upham Hall Oxford OH 45056
Bahri Ozsisli
Department of Food Engineering; Sutcu Imam University; Kahramanmaras Turkey
Senay Simsek
Department of Plant Science; North Dakota State University; Fargo ND 58108-6050
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57
Sun C
, Liu R, Wu T, Liang B, Shi C, Cong X, Hou T, Zhang M. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins.
FOOD BIOPROCESS TECH
2015. [DOI:
10.1007/s11947-015-1629-2
]
[
Citation(s) in
RCA
: 15
]
[
Impact Index Per Article: 1.5
]
[
Reference Citation Analysis
]
[
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[Indexed: 12/19/2022]
Abstract
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58
Wiącek AE
, Dul K. Effect of surface modification on starch/phospholipid wettability.
Colloids Surf A Physicochem Eng Asp
2015. [DOI:
10.1016/j.colsurfa.2015.01.085
]
[
Citation(s) in
RCA
: 26
]
[
Impact Index Per Article: 2.6
]
[
Reference Citation Analysis
]
[
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[Indexed: 11/17/2022]
Abstract
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59
Polowczyk I
, Bastrzyk A, Koźlecki T, Sadowski Z. Stability of Three-Phase Water-Particle-Oil Systems.
Chem Eng Technol
2015. [DOI:
10.1002/ceat.201400653
]
[
Citation(s) in
RCA
: 4
]
[
Impact Index Per Article: 0.4
]
[
Reference Citation Analysis
]
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[Indexed: 11/12/2022]
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