Emulsifiers in Confectionery-Reference-Cited by-同舟云学术

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Emulsifiers in Confectionery

Published:1997 Issue: Volume: Page:235-254
ISSN:
Container-title:Food Emulsifiers and Their Applications
language:
Short-container-title:

Author:

Weyland Mark

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4757-2662-6_9

Reference26 articles.

1. Anon. (1991a). Confectionery Production,57(2), 136–7, 140.

2. Anon. (1991b). Confectionery Production, 57 (6), 451–2.

3. Bamford, H.F., et al. (1970). Rev. Int. Choc. (RIC), 25, 6.

4. Berger, K.G. (1990). World Conference on Oleochemicals into the 21st century, AOCS, Champaign, IL, pp. 288–91.

5. Bonekamp-Nasser, A. (1992). Confectionery Production,58(1), 66, 68.

Cited by 4 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

1. Physical properties of shortenings with low‐trans fatty acids as affected by emulsifiers and storage conditions;European Journal of Lipid Science and Technology;2008-02

2. Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers;Journal of the American Oil Chemists' Society;2006-06

3. Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil;Journal of Food Science;2002-11

4. Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction;Journal of Food Science;2002-11

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