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  1. 1
    Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics

    Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics von Alhasan, Fayza Hussein, Tehrani, Mostafa Mazaheri, Varidi, Mehdi

    Veröffentlicht in Food Chemistry: X

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  2. 2
    Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

    Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry von Fayza Hussein Alhasan, Mostafa Mazaheri Tehrani, Mehdi Varidi


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