Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference129 articles.
1. Álvarez Cerimedo, M. S., Iriart, C. H., Candal, R. J., & Herrera, M. L. (2010). Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose. Food Research International, 43(5), 1482–1493.
2. Asp, E. H. (1999). Factors affecting food decisions made by individual consumers. Food Policy, 24(2–3), 287–294.
3. Atiemo-Obeng, V. A., & Calabrese, R. V. (2004). Rotor-stator mixing devices. In E. L. Paul, V. A. Atiemo-Obeng, & S. M. Kresta (Eds.), Handbook of industrial mixing: science and practice. New Jersey, USA: John Wiley & Sons.
4. Bakal, A. I., Galbreath, T., & Cash, P. A. (1992). Fat-free and low fat mayonnaise-like dressings. US Patent 5137742 (In English).
5. Batista, A. P., Raymundo, A., Sousa, I., Empis, J., & Franco, J. M. (2006). Colored food emulsions—implications of pigment addition on the rheological behavior and microstructure. Food Biophysics, 1(4), 216–227.
Cited by
135 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