Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum

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Agriculture, Chemical Engineering, Food Science +12

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

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Agriculture, Food Science, Materials Science +17

Re-coalescence of emulsion droplets during high-energy emulsification

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Engineering, Chemical Engineering, Colloid Science +11

Protein Stabilization of Emulsions and Foams

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Agriculture, Biochemistry, Food Science +17

Production of sub-micron emulsions by ultrasound and microfluidization techniques

Seid Mahdi Jafari, Yinghe He, Bhesh Bhandari · Journal of Food Engineering · 2007 · 486 citations

Engineering, Biotechnology, Chemical Engineering +13