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

Article

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.

Habeebunnisa, Ms. (1972) Influence of fungicidal wax emulsion with or without growth regulators on the storage behaviour of coccinia (Coccinia indica Wight & Arn.). Indian Journal of Technology, 10 (11). 416-419, 11 ref..

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

Narasimhan, P. and Narasingh, K. L. and Srivastava, H. C. (1970) Effect of coating with fungicidal sugarcane wax emulsion on the storage behaviour of guavas (Psidium guajava, var. Banaras). Indian Food Packer, 24 (6). 21-24, 10 ref..

Nazareth, Maria Sheeba and Shreelakshmi, S. V. and Pooja, J. Rao and Nandini, P. Shetty (2021) Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics. Food Chemistry, 359. p. 129876. ISSN 0308-8146

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

Ramanatham, G. (1981) Food emulsifiers. Indian Food Packer, 35 (3). 46-52, 20 ref..

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..

Thesis

Anushree, G. V. (2019) Healthy Beverage Emulsions. Masters thesis, Central Food Technological Research Institute.

Desai, B. R. (1981) Food emulsions. Masters thesis, Central Food Technological Research Institute.

Endang Sulistiyowati Sunaryo, IR (1982) Food emulsions. Masters thesis, Central Food Technological Research Institute.

Jane Odelia, Swer (2002) Emulsions in chocolate and confectionery. Masters thesis, Central Food Technological Research Institute.

Khushal, Brijwani (2002) Use of lecithin in bakery products. Masters thesis, Central Food Technological Research Institute.

Mookerji, K. K. (1959) Some technological aspects of manufacture and storage of guava pectin. Masters thesis, Central Food Technological Research Institute.

Pravin, Kumar (2007) Nutraceutical carriers and their applications in food formulations and processing. Masters thesis, Central Food Technological Research Institute.

Selvarajah, R. G. (1970) Quality of meat emulsions. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Aswani, S and Varsha, T. S and Mr, Krishnaprasad and Agritha, C (2024) Starch based emulsion as a fat replacer in baking application. [Student Project Report] (Submitted)

Dharshini Devi, S. (2024) Synthesis of nanocellulose from waste using natural deep eutectic solvents (nades) and its impact on pickering emulsion based fat replacer in bakery products. [Student Project Report] (Submitted)

Haribaskar, V. (2023) Biochemical evaluation of spice fixed oil nano emulsion in brain tissue of c57bl/6 mice. [Student Project Report] (Submitted)

Jude Odela, Swer (2002) Effect of emulsifiers on rheology of chocolate. [Student Project Report] (Submitted)

Khushal, Brijwani (2002) Effect of emulsifier gels on quality of biscuits. [Student Project Report] (Submitted)

Lee Hea, Ran (1974) Emulsification properties of groundnut protein. [Student Project Report] (Submitted)

Nirmalendu, Bhattacharya (1983) Studies on the efficacy of wax-emulsions on the Wvtr and air-permeability of coated papers and physiological loss in weight of coated oranges. [Student Project Report] (Submitted)

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]

Sharma, R. (2005) Strategies for stabilization of natural colourants. [Student Project Report] (Submitted)

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