Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Mónica Obando

Influence of Oxidised Oils on Digestibility of Caseins in O/W Emulsions

European Journal of Lipid Science and Technology

Manufacturing Engineering

English

Related publications

Double Emulsions (W/O/W Emulsions): Encapsulation of Plant Bioactives

Lekovite sirovine

English

A Comparative Study on the Formation of O/W/O and W/O/W Emulsions

Journal of Japan Oil Chemists' Society

English

ARMOUR EMULSHIERS for Efficient W/O O/W Emulsions.

Chemical and Engineering News

Chemical Engineering

English

The Effects of Biomacromolecules on the Physical Stability of W/O/W Emulsions

Journal of Food Science and Technology

English

Oxidative Stability of O/W and W/O/W Emulsions: Effect of Lipid Composition and Antioxidant Polarity

Food Research International

English

Release of Flavor Compounds From Micelles and O/W Emulsions

Japan Journal of Food Engineering

Manufacturing Engineering

English

Freezing Phenomena in Cresoap Emulsions of Petroleum Oils

Plant Physiology

English

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

Materials Chemistry

Magnetic Materials

English

Tribology of O/W Emulsions Under Mouth-Like Conditions: Determinants of Friction

Food Biophysics

Applied Microbiology

Analytical Chemistry

English