Effects of Different Wall Materials on the Physicochemical

Competitive Adsorption of Proteins With Methylcellulose and Hydroxypropyl Methylcellulose

Competitive Adsorption of Proteins and Low-molecular-weight Surfactants Computer Simulation and Microscopic Imaging

Stability and Rheology of Corn Oil-In-water Emulsions Containing Maltodextrin

Optimization of Headspace

Solid-phase Microextraction a Powerful Sample Preparation Tool Prior to Mass Spectrometic Analysis

Droplet Breakup Mechanisms

The Use of Gum Arabic and Modified Starch in the Microencapsulation of a Food Flavoring Agent

Effect of Spray Nozzle Design on Fish Oil–Whey

Shel-life and Mechanisms of Destabilitation in Dilute Beverage Emulsions

Wagner Maia(1)

Disper- Sion Phenomena in High Viscosity Immiscible Fluid Systems and Application of Static Mixers as Dispersion Devices in Such Systems

Solid-phase DefinitiveFish

Ability of Whey Protein Isolate And_or Fish Gelatin to Inhibit Physical Separation and Lipid Oxidation in Fish Oil-In-water Beverage Emulsion

On the Applicability of the Grace Curve in Practical Mixing Operations

Optimization of Nano-emulsions Production by Microfluidization

Protein Stabilized Emulsions

Rheological Properties and Stability of Oil-In-water Emulsions Containing Tapioca Maltodextrin in the Aqueous Phase