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Publications by José Empis
Rheological Characterization of Coloured Oil-In-Water Food Emulsions With Lutein and Phycocyanin Added to the Oil and Aqueous Phases
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Related publications
Evolution of the Rheological Properties of Oil-In-Water Emulsions During the Emulsification Process and Storage
Grasas y Aceites
Organic Chemistry
Food Science
Combustion Studies of Oil/Water Emulsions.
Study of Olive Oil-In-Water Emulsions With Protein Emulsifiers
Emirates Journal of Food and Agriculture
Applied Microbiology
Crop Science
Food Science
Animal Science
Zoology
Biotechnology
Agronomy
Effect of Brine Salinity on the Stability of Hydrate-In-Oil Dispersions and Water-In-Oil Emulsions
Energy & Fuels
Fuel Technology
Power Technology
Chemical Engineering
Energy Engineering
Evolution of the Size Distribution of Oil-Droplets Over Time in Oil-In-Water Emulsions
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Automatic Measurement and Monitoring of Water Content of Water-In-Oil Emulsions
Bulletin of The Japan Petroleum Institute
Preparation of Water-In-Oil-In-Water Emulsions by Low Frequency Ultrasound Using Skim Milk and Sunflower Oil
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Erratum To: Hydrophilic Polycarbonate Chips for Generation of Oil-In-Water (O/W) and Water-In-Oil-In-Water (W/O/W) Emulsions
Microfluidics and Nanofluidics
Condensed Matter Physics
Optical
Nanoscience
Materials Chemistry
Magnetic Materials
Nanotechnology
Electronic
Studies on the Antigenicity of Oil in Water and Water in Oil Emulsions Consisted of Purified Tuberculin Solution and Paraffin Oll
Japanese Journal of Medical Science and Biology
