Skip to content
RDL
Network
Ekosistem
Uygulama değiştir
EN
Hakkımızda
SSS
Giriş yap
Başla
Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers — Olga Kaltsa (2012) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers
IM
Shared by
Ioanna Mandala
Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers
Article
2012
en
Authors
+1 more
OK
Olga Kaltsa
CM
Camille Michon
SY
S. Yanniotis
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Related publications
Article
2013
The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil
Styliani Protonotariou
,
Vasiliki Evageliou
,
S. Yanniotis
,
Ioanna Mandala
Article
2019
Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt
Vasiliki Evageliou
,
Elli Panagopoulou
,
Ioanna Mandala
Article
2017
Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate
Elli Panagopoulou
,
Vasiliki Evageliou
,
Nikolaos Kopsahelis
,
Dimitrios Ladakis
,
Apostolis Koutinas
,
Ioanna Mandala
Article
2014
Physical characteristics of submicron emulsions upon partial displacement of whey protein by a small molecular weight surfactant and pectin addition
Olga Kaltsa
,
Paraskevi Paximada
,
Ioanna Mandala
,
Elke Scholten
Article
2014
Interfacial activity of amino acid-based glycerol ether surfactants and their performance in stabilizing O/W cosmetic emulsions
C.D. Ampatzidis
,
E.‐M. Varka
,
Thodoris Karapantsios
Discussion(0)
No comments yet. Be the first to comment.