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Results:
1-16
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Results: 16
Authors:
Fanun, M
Leser, M
Aserin, A
Garti, N
Citation: M. Fanun et al., Sucrose ester microemulsions as microreactors for model Maillard reaction, COLL SURF A, 194(1-3), 2001, pp. 175-187
Authors:
Fanun, M
Wachtel, E
Antalek, B
Aserin, A
Garti, N
Citation: M. Fanun et al., A study of the microstructure of four-component sucrose ester microemulsions by SAXS and NMR, COLL SURF A, 180(1-2), 2001, pp. 173-186
Authors:
Ezrahi, S
Aserin, A
Fanun, M
Garti, N
Citation: S. Ezrahi et al., Subzero temperature behavior of water in microemulsions, SURF SC S, 93, 2001, pp. 59-120
Authors:
Benichou, A
Aserin, A
Garti, N
Citation: A. Benichou et al., Polyols, high pressure, and refractive indices equalization for improved stability of W/O emulsions for food applications, J DISP SCI, 22(2-3), 2001, pp. 269-280
Authors:
Yaghmur, A
Aserin, A
Mizrahi, Y
Nerd, A
Garti, N
Citation: A. Yaghmur et al., Evaluation of argan oil for deep-fat frying, LEBENSM-WIS, 34(3), 2001, pp. 124-130
Authors:
Garti, N
Aserin, A
Wachtel, E
Gans, O
Shaul, Y
Citation: N. Garti et al., Water solubilization in nonionic microemulsions stabilized by grafted siliconic emulsifiers, J COLL I SC, 233(2), 2001, pp. 286-294
A DSC study of water behavior in water-in-oil microemulsions stabilized bysucrose esters and butanol
Authors:
Garti, N
Aserin, A
Tiunova, I
Fanun, M
Citation: N. Garti et al., A DSC study of water behavior in water-in-oil microemulsions stabilized bysucrose esters and butanol, COLL SURF A, 170(1), 2000, pp. 1-18
Authors:
Garti, N
Aserin, A
Fanun, M
Citation: N. Garti et al., Non-ionic sucrose esters microemulsions for food applications. Part 1. Water solubilization, COLL SURF A, 164(1), 2000, pp. 27-38
Authors:
Garti, N
Slavin, Y
Aserin, A
Citation: N. Garti et al., Portulaca oleracea gum and casein interactions and emulsion stability, FOOD HYDROC, 13(2), 1999, pp. 127-138
Authors:
Garti, N
Aserin, A
Slavin, Y
Citation: N. Garti et al., Competitive adsorption in O/W emulsions stabilized by the new Portulaca oleracea hydrocolloid and nonionic emulsifiers, FOOD HYDROC, 13(2), 1999, pp. 139-144
Authors:
Garti, N
Slavin, Y
Aserin, A
Citation: N. Garti et al., Surface and emulsification properties of a new gum extracted from Portulaca oleracea L., FOOD HYDROC, 13(2), 1999, pp. 145-155
Authors:
Benichou, A
Aserin, A
Garti, N
Citation: A. Benichou et al., Steroid-saponins from fenugreek seeds: Extraction, purification and surface properties, J DISP SCI, 20(1-2), 1999, pp. 581-605
Authors:
Garti, N
Clement, V
Leser, M
Aserin, A
Fanun, M
Citation: N. Garti et al., Sucrose ester microemulsions, J MOL LIQ, 80(2-3), 1999, pp. 253-296
Authors:
Garti, N
Aserin, A
Tiunova, I
Binyamin, H
Citation: N. Garti et al., Double emulsions of water-in-oil-in-water stabilized by alpha-form fat microcrystals. Part 1: Selection of emulsifiers and fat microcrystalline particles, J AM OIL CH, 76(3), 1999, pp. 383-389
Authors:
Yaghmur, A
Aserin, A
Mizrahi, Y
Nerd, A
Garti, N
Citation: A. Yaghmur et al., Argan oil-in-water emulsions: Preparation and stabilization, J AM OIL CH, 76(1), 1999, pp. 15-18
Authors:
Garti, N
Binyamin, H
Aserin, A
Citation: N. Garti et al., Stabilization of water-in-oil emulsions by submicrocrystalline alpha-form fat particles, J AM OIL CH, 75(12), 1998, pp. 1825-1831
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1-16
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