Affiliation:
1. ; Department of Food Science; University of Arkansas; Arkansas 72704 Fayetteville
Subject
Organic Chemistry,General Chemical Engineering
Reference5 articles.
1. Food Emulsions and Their Chemical and Physical Properties;Krog,1997
2. Emulsion Stability;Friberg,1997
3. Fourier Transform Infrared Spectroscopy in Colloid and Interface Science
4. Determination of Phospholipids in Vegetable Oils by Fourier Transform Infrared Spectroscopy;Nzai;J. Am. Oil Chem. Soc.,1998
5. A Fourier Transform Infrared Spectroscopy Study of the Effect of Temperature on Soy Lecithin-Stabilized Emulsions;Whittinghill;Ibid.,1999
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