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Surface engineered bacteria as Pickering stabilizers for foams and emulsions
Xiaoyi Jiang
, Cigdem Yücel Falco, Kim Nicole Dalby,
Henrik Siegumfeldt
,
Nils Arneborg
,
Jens Risbo
*
*
Corresponding author af dette arbejde
Kemisk Institut
Food Microbiology, Gut Health, and Fermentation
12
Citationer (Scopus)
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Alfabetisk
Landbrug og biologi
anhydrides
67%
succinic acid
53%
foams
53%
emulsions
50%
bacteria
30%
cells
15%
hydrophobicity
14%
liquid-air interface
9%
mouthfeel
9%
Lactobacillus acidophilus
8%
surfactants
6%
lactic acid bacteria
6%
cell viability
6%
food industry
6%
microstructure
6%
shelf life
5%
texture
5%
oils
4%
lipids
3%
water
2%
Kemiske forbindelser
Succinic Anhydride
69%
Foam
49%
Emulsion
45%
Modification
24%
Food
23%
Hydrophobicity
18%
Surface
17%
Biologic Agent
15%
Lethal
13%
Coalescence
11%
Cell Viability
10%
Fat
10%
Crystalline Texture
10%
Surfactant
7%
Block Like Crystal
7%
Microstructure
7%
Substitution Reaction
6%
Teknik og materialevidenskab
Bacteria
61%
Emulsions
59%
Foams
52%
Hydrophobicity
28%
Lactic acid
15%
Oils and fats
12%
Coalescence
12%
Surface active agents
11%
Water
11%
Substitution reactions
10%
Cells
10%
Textures
8%
Microstructure
7%
Oils
7%
Air
6%
Industry
4%
Medicin og biovidenskab
succinic anhydride
100%
Emulsions
59%
Bacteria
37%
Hydrophobic and Hydrophilic Interactions
15%
Food Storage
10%
Oil and Gas Fields
10%
Lactobacillus acidophilus
9%
Food
9%
Water
9%
Lactobacillales
8%
Biological Factors
7%
Surface-Active Agents
7%
Air
5%
Cell Survival
5%
Fats
5%