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2012Comparing different commercial fenugreek galactomannans for the production of emulsions with high intensity sonication. Effect on physical stability and rheological properties.Γεωπονικό Πανεπιστήμιο Αθηνών
2012Comparing different commercial fenugreek galactomannans for the production of fine o/w emulsions with whey proteins and various gum stabilizers: Effect of ultrasonic emulsification parameters on their stabilityΓεωπονικό Πανεπιστήμιο Αθηνών
2012Influence of ultrasonication parameters and NaCΙ on the stability of olive oil model emulsions containing xanthanΓεωπονικό Πανεπιστήμιο Αθηνών
2012Structure design in emulsions and foams: from model systems and quantitative methods to functional properties in real products and according knowledge transferΓεωπονικό Πανεπιστήμιο Αθηνών



Showing results 1 to 4 of 4