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Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles.Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum.Morphological changes in adsorbed protein films at the oil-water interface subjected to compression, expansion, and heat processing.Experimental Modeling of Flavonoid-Biomembrane Interactions.Effect of oil droplets and their solid/liquid composition on the phase separation of protein-polysaccharide mixtures.Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface.Coalescence of protein-stabilized bubbles undergoing expansion at a simultaneously expanding planar air-water interface.Effect of high salt concentrations on the stabilization of bubbles by silica particles.Effects of tea polyphenols on emulsification of olive oil in a small intestine model system.Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles.Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties.On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheology.Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing nonadsorbing polysaccharide.Irreversible Collapse of Poly(vinyl stearate) Monolayers at the Air-Water Interface.Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability.Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure.Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers.Preparation and characterization of the foam-stabilizing properties of cellulose-ethyl cellulose complexes for use in foods.Particle-stabilizing effects of flavonoids at the oil-water interface.Morphological changes in adsorbed protein films at the air-water interface subjected to large area variations, as observed by brewster angle microscopy.Fractal-type particle gel formed from gelatin + starch solution.Stabilization of carbon dioxide-in-water emulsions by proteins.Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteins.Microstructure of beta-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating.Disproportionation of clustered protein-stabilized bubbles at planar air-water interfaces.Generation of ultra-stable Pickering microbubbles via poly alkylcyanoacrylatesAn investigation in to batch cleaning using wash racksWater-in-Oil Pickering Emulsions Stabilized by Synergistic Particle-Particle InteractionsOn the Origin of Seemingly Nonsurface-Active Particles Partitioning between Phase-Separated Solutions of Incompatible Nonadsorbing Polymers and Their Adsorption at the Phase BoundaryWater-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein
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1985-01-01T00:00:00Z
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