Physicochemical Aspects of an Emulsifier Functionality-Reference-Cited by-同舟云学术

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Physicochemical Aspects of an Emulsifier Functionality

Published:1997 Issue: Volume: Page:147-172
ISSN:
Container-title:Food Emulsifiers and Their Applications
language:
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Author:

Bergenståhl Björn

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4757-2662-6_6

Reference55 articles.

1. Arvidsson, G., et al. (1985). Eur. J. Biochem, 152, 753–9.

2. Bancroft, W.D. (1913). J. Phys. Chem., 17, 501.

3. Bergenståhl, B. (1991). In Food Polymers, Gels, and Colloids (ed. E. Dickinson ), Royal Society of Chemistry London, pp. 123–131.

4. Bergenståhl, B., Claesson, P. M. (1990). In Food Emulsions (eds. K. Larsson, S. Friberg), Marcel Dekker, New York.

5. Bergenståhl, B. Fontell K. (1983). Prog. Coll. Pol. Sci., 68, p. 48–52.

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4. MICROSTRUCTURE AND TEXTURE OF MANCHEGO CHEESE-LIKE PRODUCTS MADE WITH CANOLA OIL, LIPOPHILIC AND HYDROPHILIC EMULSIFIERS;Journal of Texture Studies;2002-09

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