Author:
Batte Heidi D.,Wright Amanda J.,Rush James W.,Idziak Stefan H. J.,Marangoni Alejandro G.
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry
Reference13 articles.
1. I. Heertje, E.C. Roijers and H.A.C.M. Hendrickx, Liquid crystalline phases in the structuring of food products, Lebensm Wiss u Technol 31, 387–396 (1998).
2. I. Heertje, H.A. Hendricks, H.A.C.M. Knoops, E.C. Royers and H. Turksma, Use of mesomorphic phases in food products. European Patent 0 558 523 B2 (1991).
3. N.J. Krog and K. Larsson, Phase behavior and rheological peroperties of aqueous systems of industrial distilled monoglycerides. Chem Phys Lipids 2, 129–143 (1968).
4. K. Larsson and N. Krog, Structural properties of the lipid-water gel phase. Chem Phys Lipids 10, 177–180 (1972).
5. N. Krog and A.P. Borup, Swelling behavior of lamellar phases of saturated monoglycerides in aqueous systems, J Sci Food Agric 24, 691–701 (1973).
Cited by
82 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献