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Results: 1-25/34
Authors:
Leser, ME
Garti, N
Citation: Me. Leser et N. Garti, Preface: Polymeric amphiphiles, POLYM ADV T, 12(1-2), 2001, pp. 1-1
Authors:
Garti, N
Leser, ME
Citation: N. Garti et Me. Leser, Emulsification properties of hydrocolloids, POLYM ADV T, 12(1-2), 2001, pp. 123-135
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:
Raemy, A
Lambelet, P
Garti, N
Citation: A. Raemy et al., Thermal behavior of foods and food constituents, SURF SC S, 93, 2001, pp. 477-505
Authors:
Bujan, M
Sikiric, M
Filipovic-Vincekovic, N
Vdovic, N
Garti, N
Furedi-Milhofer, H
Citation: M. Bujan et al., Effect of anionic surfactants on crystal growth of calcium hydrogen phosphate dihydrate, LANGMUIR, 17(21), 2001, pp. 6461-6470
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:
Glatter, O
Orthaber, D
Stradner, A
Scherf, G
Fanun, M
Garti, N
Clement, V
Leser, ME
Citation: O. Glatter et al., Sugar-ester nonionic microemulsion: Structural characterization, J COLL I SC, 241(1), 2001, pp. 215-225
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
Authors:
Garti, N
Yaghmur, A
Leser, ME
Clement, V
Watzke, HJ
Citation: N. Garti et al., Improved oil solubilization in oil/water food grade microemulsions in the presence of polyols and ethanol, J AGR FOOD, 49(5), 2001, pp. 2552-2562
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:
Yano, J
Furedi-Milhofer, H
Wachtel, E
Garti, N
Citation: J. Yano et al., Crystallization of organic compounds in reversed micelles. I. Solubilization of amino acids in water-isooctane-AOT microemulsions, LANGMUIR, 16(26), 2000, pp. 9996-10004
Authors:
Yano, J
Furedi-Milhofer, H
Wachtel, E
Garti, N
Citation: J. Yano et al., Crystallization of organic compounds in reversed micelles. II. Crystallization of glycine and l-phenylalanine in water-isooctane-AOT microemulsions, LANGMUIR, 16(26), 2000, pp. 10005-10014
Authors:
Vauthey, S
Visani, P
Frossard, P
Garti, N
Leser, ME
Watzke, HJ
Citation: S. Vauthey et al., Release of volatiles from cubic phases: Monitoring by gas sensors, J DISP SCI, 21(3), 2000, pp. 263-278
Authors:
Vauthey, S
Leser, ME
Garti, N
Watzke, HJ
Citation: S. Vauthey et al., Solubilization of hydrophilic compounds in copolymer aggregates, J COLL I SC, 225(1), 2000, pp. 16-24
Authors:
Garti, N
Clement, V
Fanun, M
Leser, ME
Citation: N. Garti et al., Some characteristics of sugar ester nonionic microemulsions in view of possible food applications, J AGR FOOD, 48(9), 2000, pp. 3945-3956
Authors:
Vauthey, S
Milo, C
Frossard, P
Garti, N
Leser, ME
Watzke, HJ
Citation: S. Vauthey et al., Structured fluids as microreactors for flavor formation by the Maillard reaction, J AGR FOOD, 48(10), 2000, pp. 4808-4816
Authors:
Garti, N
Citation: N. Garti, Food colloids, emulsions, gels and foams, CURR OP COL, 4(3), 1999, pp. 222-222
Authors:
Garti, N
Citation: N. Garti, What can nature offer from an emulsifier point of view: trends and progress?, COLL SURF A, 152(1-2), 1999, pp. 125-146
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