M.Sc Students

H. Rwashda

2000
Extraction of surface-active hydrocolloids from natural sources

I. Buch

1999
Encapsulation of aroma and flavor compounds in the food industry

D. Gemer

1999
Phytosterols for reduction of cholesterol levels

O. Gans

1999
Double emulsions stabilized by ouble-comb-block copolymers

Y. Yaghmur

1998
Argan oil - extraction and emulsification

H. Binyamin

1998
Double emulsions stabilized by solid fat particles

Y. Slavin

1997
Extraction characterization and applications of a new hydrocolloid fraction from Portulaca Oleracea

H. Zour

1995
Crystallization of glutamic acid in the presence of surfactants

I. Shaul

1995
Microemulsions stabilized by polymeric emulsifiers

E. Zaga

1994
Isethionate as detergent for soap-bars

Y. Maydani

1994
Multiple emulsions based on lysozyme as emulsifier

B. Sternheim

1993
Galactomannans from funegreek as food emulsifiers

A. Cohen

1992
Preparation of oleoresin black pepper suitable for spreading in oil and water

Y. Cohen

1992
Stabilization and mechanism of release of addenda in multiple emulsions prepared with BSA

M. Hanam

1991
Marketing aspects for additives in emulsions

I. Nir

1991
Cloudy emulsion based on modified soy protein as emulsifiers

Y. Lev

1991
Multiple emulsions for sustain release of drugs (in collaboration with B. Leshem, School of Medicine