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1.

Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified


surimi sausage

2. Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and


oxidation stability of fish oil

3. Evaluation of green coconut pulp for use as milk, fat and emulsifier replacer in ice cream

4. Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical
properties of butter

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