Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil‐in‐water emulsions modeling salad dressings von Zalazar, Aldana L, Lara, Virgina M, Gliemmo, María F, Campos, Carmen A

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Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces von Zalazar, Aldana L., Gliemmo, María F., Soria, Marcelo, Campos, Carmen A.

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Data on the physical characterization of oil in water emulsions von Zalazar, Aldana L., Gliemmo, María F., Campos, Carmen A.

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Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations von Zalazar, Aldana L., Gliemmo, María F., Soria, Marcelo, Campos, Carmen A.

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Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces von Zalazar, Aldana L., Gliemmo, María F., Campos, Carmen A.

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Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii von González, Malena M, Zalazar, Aldana L, Pedreira, Julieta D, Campos, Carmen A, Gliemmo, María F

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