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Emulsifiers : the interfacial key to emulsion stability = Les émulsifiants : la clef au niveau de l'interface, de la stabilité des émulsionsADZIEZAK, J. D.Food technology (Chicago). 1988, Vol 42, Num 10, pp 172-186, issn 0015-6639, 13 p.Article

Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure HomogenizationDONSI, Francesco; SESSA, Mariarenata; FERRARI, Giovanna et al.Industrial & engineering chemistry research. 2012, Vol 51, Num 22, pp 7606-7618, issn 0888-5885, 13 p.Article

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Effect of degumming reagents on the composition and emulsifying properties of canola, soybean and sunflower acetone insolubles = Effet des agents de démucilagination sur la composition et les propriétés émulsifiantes des constituants insolubles dans l'acétone, de canola, soja et tournesolSMILES, A; KAKUDA, Y; MACDONALD, B. E et al.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 3, pp 348-352, issn 0003-021XArticle

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Study on different emulsifiers to retain fatty fraction during extrusion of fatty floursDE PILLI, Teresa; GIULIANI, Roma; CARBONE, Barbara F et al.Cereal chemistry. 2005, Vol 82, Num 5, pp 494-498, issn 0009-0352, 5 p.Article

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Emulsifier/oil system for reduced calorie cakes = Un système d'huile-émulsifiant pour les gâteaux à faible valeur caloriqueRASPER, V. F; KAMEL, B. S.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 4, pp 537-542, issn 0003-021XArticle

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