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Publications by Kharidah Muhamad
Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion
JAOCS, Journal of the American Oil Chemists' Society
Organic Chemistry
Chemical Engineering
Related publications
Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification
International Journal of Food Properties
Food Science
Physicochemical Properties, Rheological Behavior and Morphology of Pectin-Pea Protein Isolate Mixtures and Conjugates in Aqueous System and Oil in Water Emulsion
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Physico-Chemical and Rheological Properties of Karaya Gum (Sterculia Urens Roxb.)
International Journal of Current Microbiology and Applied Sciences
Rheological Properties of Welan Gum in Aqueous Media.
Agricultural and Biological Chemistry
Effect of Activity Coefficient of Polyvalent Ionic Salt Solution on Demulsification of Soy Lecithin Based Oil-In-Water Emulsion
Asian Journal of Chemical Sciences
Optimization of Emulsifying Activity of Soy Protein Isolate Using Computer-Aided Techniques
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Characterization and Antibacterial Activity of Oil-In-Water Nano-Emulsion Formulation AgainstCandidatusLiberibacter Asiaticus
Plant Disease
Plant Science
Agronomy
Crop Science
Scientific Approaches of Gum Tapping in Gum Karaya (Sterculia Urens Roxb.) for High Gum Production
International Journal of Current Microbiology and Applied Sciences
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
