Composition and Oil-Water Interfacial Tension Studies in Different Vegetable Oils-Reference-Cited by-同舟云学术

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Composition and Oil-Water Interfacial Tension Studies in Different Vegetable Oils

Published:2019-12-13 Issue:2 Volume:15 Page:229-239
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Cong Yanxia,Zhang Weinong,Liu Changsheng,Huang Fenghong^ORCID

Funder

The National Natural Science Foundation

The Earmarked Fund for China Agriculture Research System

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-019-09617-8.pdf

Reference27 articles.

1. K. Dopierala, A. Javadi, J. Krägel, K.H. Schano, E.P. Kalogianni, M.E. Leser, R. Miller, Colloids Surf. Physicochem. Eng. Aspects 382, 261–265 (2011)

2. C.C. Ho, M.C. Chow, J. Am, Oil Chem. Soc. 77, 191–199 (2000)

3. A.G. Gaonkar, J. Am, Oil Chem. Soc. 66, 1090–1092 (1989)

4. K. Ogino, M. Onishi, J. Colloid Interface Sci. 83, 18–25 (1981)

5. L.R. Fisher, E.E. Mitchell, N.S. Parker, J. Food Sci. 50, 1201–1202 (1985)

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