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JAOCS, Journal of the American Oil Chemists' Society(1)
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scopus(3)
Effect of water content and pectin on the viscoelastic improvement of water-in-canola oil emulsions
ArticleAbstract: This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oilPalabras claves:Droplet aggregation, Droplet packing, Freeze/thaw stability, Gelation, glycerol monooleate, Hydrogenated soybean oil, Low-fat table spreads, Water-in-oil emulsionAutores:Ghosh S., María Romero-PeñaFuentes:scopusDevelopment of thermally stable coarse water-in-oil emulsions as potential DNA bioreactors
ArticleAbstract: Conventional polymerase chain reaction (PCR) performed in a continuous aqueous phase often shows anPalabras claves:critical micelle concentration, droplet digital PCR, lipophilic emulsifiers, Thermal stability, W/O emulsionAutores:Ghosh S., Maria Romero-Peña, Ng E.K.Fuentes:scopusStabilization of liquid water-in-oil emulsions by modifying the interfacial interaction of glycerol monooleate with aqueous phase ingredients
ArticleAbstract: Glycerol monooleate (GMO)-stabilized liquid water-in-vegetable oil emulsions are difficult to stabilPalabras claves:emulsifier binding, glycerol monooleate, hydrogen bond-forming agents, low methoxy pectin, Water-in-oil emulsionAutores:Ghosh S., María Romero-PeñaFuentes:scopus