Anan Yaghmur
Associate Professor
ORCID: 0000-0003-1608-773X
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Food-grade microemulsions based on nonionic emulsifiers: media to enhance lycopene solubilization
Spernath, A., Yaghmur, Anan, Aserin, A., Hoffman, R. E. & Garti, N., 6 Nov 2002, In: Journal of Agricultural and Food Chemistry. 50, 23, p. 6917-22 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
Furfural-cysteine model reaction in food grade nonionic oil/water microemulsions for selective flavor formation
Yaghmur, Anan, Aserin, A. & Garti, N., 8 May 2002, In: Journal of Agricultural and Food Chemistry. 50, 10, p. 2878-83 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Phase behavior of microemulsions based on food-grade nonionic surfactants: Effect of polyols and short-chain alcohols
Yaghmur, Anan, Aserin, A. & Garti, N., 4 Sep 2002, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 209, 1, p. 71-81 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Sub-zero temperature behaviour of non-ionic microemulsions in the presence of propylene glycol by DSC
Yaghmur, Anan, Aserin, A., Tiunova, I. & Garti, N., 26 Aug 2002, In: Journal of thermal analysis and calorimetry. 69, 1, p. 163-177 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 12159530
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Direct monitoring of calcium-triggered phase transitions in cubosomes using small-angle X-ray scattering combined with microfluidics
Research output: Contribution to journal › Journal article › Research › peer-review
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In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise
Research output: Contribution to journal › Journal article › Research › peer-review
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Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions
Research output: Contribution to journal › Journal article › Research › peer-review
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