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Items where Subject is "600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions"

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Anand, Prakash and Revathy, Baskaran and Vellingeri, Vadivel (2020) Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples. LWT - Food Science and Technology, 118. ISSN 0023-6438

Dalal, V. B. and D'Souza, S. and Subramanyam, H. and Srivastava, H. C. (1962) Wax emulsion for extending the storage life of Sathgudi oranges. Food Science, 11. pp. 232-235.

Karthik, P. and Ezhilarasi, P. N. and Anandharamakrishnan, C. (2017) Challenges associated in stability of food grade nanoemulsions. Critical Reviews in Food Science and Nutrition, 57 (7). pp. 1435-1450. ISSN 1549-7852

Karthik, P. and Ezhilarasi, P. N. and Anandharamakrishnan, C. (2011) Preparation of Docosahexaenoic Acid (DHA) Nanoemulsion and Investigation of its Stability. Science and Society, 9 (2). pp. 83-86.

Karthik, P. and Padma Ishwarya, S. and Anandharamakrishnan, C. (2018) Droplet Coalescence as a Potential Marker for Physicochemical Fate of Nanoemulsions during in-vitro small intestine digestion. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 553. pp. 278-287.

Manisha, Guha and Soumya, C. and Indrani, D. (2012) Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29 . pp. 363-373. ISSN 0268-005X

Parthasarathi, S. and Muthukumar, S. P. and Anandharamakrishnan, C. (2016) The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions. Food and Function, 7 (5). pp. 2294-2302.

Patel, M. M. and Venkateswara Rao, G. (1996) Effect of sugar, fat and emulsifiers on cookies prepared from blends of wheat and blackgram (Phaseolus mungo) flours. Journal of Food Science and Technology, 33 (4). 326-328, 15 ref.. ISSN 0022-1155

Pravin Vasantrao, Gadkari and Shashidhar, M. G. and Manohar, B. (2017) Delivery of green tea catechins through Oil-in-Water (O/W) nanoemulsion and assessment of storage stability. Journal of Food Engineering, 199. pp. 65-76. ISSN 0260-8774

Suvendu, Bhattacharya and Shylaja, M H and Manjunath, M S and Udaya Sankar, K. (1998) Rheology of lecithin dispersions. Journal of the American Oil Chemists' Society, 75 (7). 871-874, 20 ref..

Student Project Report

Pooja, S. (2019) Stability study of beet concentrate nanoemulsion under storage conditions. [Student Project Report] (Submitted)

Purnima, C. (2007) Influence Of Surfactants On Wheat Protein Fractions Of Pasta Dough- Biochemical Approach. [Student Project Report]

Sherin, M. Joseph (2017) Optimization of Physico-chemical Parameters of Nanoencapsulated Clove Oil Emulsion. [Student Project Report] (Submitted)

This list was generated on Wed Oct 28 04:56:56 2020 IST.