Food emulsifiers-Science and art-Reference-Cited by-同舟云学术

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Food emulsifiers-Science and art

Published:1972-08 Issue:8 Volume:49 Page:457-461
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Nash Nat H.¹,Brickman Lawrence M.¹

Affiliation:

1. PVO International, Inc.; 416 Division Street Boonton New Jersey 07005

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference7 articles.

1. “Code of Federal Regulations, Food Additives,” Part 121, Chapter 1, Title 21, U.S. Dept. of Health, Education and Welfare.

2. Nash, N.H., and G.S. Knight, Food Eng. 1967:67, 142, 143.

3. Nash, N.H., and G. Cheselka, Bakers Dig. 40:58 (1966).

4. Technical Bulletins, Drew-Division of PVO, Inc.

5. Knightly, W.H., Food Technol. 23:37, 43, 46 (1969).

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1. Development of reduced saturated fat cookie fillings using multicomponent oleogels;Journal of the American Oil Chemists' Society;2021-08-25

2. Use of food preservatives and additives in meat and their detection techniques;Meat Quality Analysis;2020

3. Diglycerides;Encyclopedia of Food Chemistry;2019

4. Substrate selectivity and optimization of immobilized SMG1‐F278N lipase in synthesis of propylene glycol monooleate;European Journal of Lipid Science and Technology;2017-02-10

5. Retracted Article: Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers;Food & Function;2017

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