Foods as dispersed systems: the structure-functionality relationship in colloid-stabilized emulsions
食品作为分散系统:胶体稳定乳液中的结构-功能关系
基本信息
- 批准号:217257-2003
- 负责人:
- 金额:$ 2.7万
- 依托单位:
- 依托单位国家:加拿大
- 项目类别:Discovery Grants Program - Individual
- 财政年份:2003
- 资助国家:加拿大
- 起止时间:2003-01-01 至 2004-12-31
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
No summary - Aucun sommaire
无摘要- Aucun sommaire
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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Rousseau, Derick其他文献
Genetic Variation in Putative Salt Taste Receptors and Salt Taste Perception in Humans
- DOI:
10.1093/chemse/bjs090 - 发表时间:
2013-02-01 - 期刊:
- 影响因子:3.5
- 作者:
Dias, Andre G.;Rousseau, Derick;El-Sohemy, Ahmed - 通讯作者:
El-Sohemy, Ahmed
Spheroidal Fat Crystals: Structure Modification via Use of Emulsifiers
- DOI:
10.1021/acs.cgd.5b01033 - 发表时间:
2015-11-01 - 期刊:
- 影响因子:3.8
- 作者:
Tran, Tu;Green, Nicole L.;Rousseau, Derick - 通讯作者:
Rousseau, Derick
Microstructure and elastic modulus of phase-separated gelatin-starch hydrogels containing dispersed oil droplets
- DOI:
10.1016/j.foodhyd.2012.06.010 - 发表时间:
2013-01-01 - 期刊:
- 影响因子:10.7
- 作者:
Firoozmand, Hassan;Rousseau, Derick - 通讯作者:
Rousseau, Derick
Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides
- DOI:
10.1016/j.foodres.2013.03.008 - 发表时间:
2013-06-01 - 期刊:
- 影响因子:8.1
- 作者:
Ray, Moumita;Rousseau, Derick - 通讯作者:
Rousseau, Derick
Rheology and structure of oleogelled water-in-oil emulsions containing dispersed aqueous droplets as inactive fillers
- DOI:
10.1016/j.lwt.2019.04.068 - 发表时间:
2019-11-01 - 期刊:
- 影响因子:6
- 作者:
Wijarnprecha, Khakhanang;de Vries, Auke;Rousseau, Derick - 通讯作者:
Rousseau, Derick
Rousseau, Derick的其他文献
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{{ truncateString('Rousseau, Derick', 18)}}的其他基金
Foods as dispersed systems: the structure-functionality relationship in colloid-stabilized emulsions
食品作为分散系统:胶体稳定乳液中的结构-功能关系
- 批准号:
217257-2003 - 财政年份:2004
- 资助金额:
$ 2.7万 - 项目类别:
Discovery Grants Program - Individual
Supplementation of Vitamin D in Cheese, Yogurt & Ice Cream : Manufacturing Strategies, Physicochemical Characterization & Comparisons of their Nutritional Efficacy Based on Effects on Serum 25 (OH)D/L
奶酪、酸奶中补充维生素D
- 批准号:
254187-2001 - 财政年份:2003
- 资助金额:
$ 2.7万 - 项目类别:
Collaborative Research and Development Grants
Stabilization of food water-in-oil emulsions via tailored fat particles
通过定制脂肪颗粒稳定食品油包水乳液
- 批准号:
217257-1999 - 财政年份:2002
- 资助金额:
$ 2.7万 - 项目类别:
Discovery Grants Program - Individual
Stabilization of food water-in-oil emulsions via tailored fat particles
通过定制脂肪颗粒稳定食品油包水乳液
- 批准号:
217257-1999 - 财政年份:2001
- 资助金额:
$ 2.7万 - 项目类别:
Discovery Grants Program - Individual
Supplementation of Vitamin D in Cheese, Yogurt & Ice Cream : Manufacturing Strategies, Physicochemical Characterization & Comparisons of their Nutritional Efficacy Based on Effects on Serum 25 (OH)D/L
奶酪、酸奶中补充维生素D
- 批准号:
254187-2001 - 财政年份:2001
- 资助金额:
$ 2.7万 - 项目类别:
Collaborative Research and Development Grants
Stabilization of food water-in-oil emulsions via tailored fat particles
通过定制脂肪颗粒稳定食品油包水乳液
- 批准号:
217257-1999 - 财政年份:2000
- 资助金额:
$ 2.7万 - 项目类别:
Discovery Grants Program - Individual
Droplet size analysis of food emulsions using pulsed nuclear magnetic resonance spectroscopy
使用脉冲核磁共振波谱分析食品乳液的液滴尺寸
- 批准号:
229290-2000 - 财政年份:1999
- 资助金额:
$ 2.7万 - 项目类别:
Research Tools and Instruments - Category 1 (<$150,000)
Stabilization of food water-in-oil emulsions via tailored fat particles
通过定制脂肪颗粒稳定食品油包水乳液
- 批准号:
217257-1999 - 财政年份:1999
- 资助金额:
$ 2.7万 - 项目类别:
Discovery Grants Program - Individual
Influence of interfacially adsorbed colloidal particles at the interface of oil-in-water emulsions-a microscopy study
水包油乳液界面上界面吸附胶体颗粒的影响——显微镜研究
- 批准号:
218739-1999 - 财政年份:1998
- 资助金额:
$ 2.7万 - 项目类别:
Research Tools and Instruments - Category 1 (<$150,000)
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