Proteins as emulsifiers: Methods for assessing the role
Author:
Affiliation:
1. General Foods Corporation; Kankakee 60901 Illinois
2. General Foods Corporation; Tarrytown 10591 New York
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference45 articles.
1. Microemulsions: Formation and stabilization
2. Foamability and foam stability of aminohydroxy salts of long chain sulfates and carboxylates
3. Christodoulou , A.P. H.L. Rosano Advances in Chemistry Series No. 84 1968 210
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