A fourier transform infrared spectroscopy study of the effect of temperature on soy lecithin-stabilized emulsions-Reference-Cited by-同舟云学术

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A fourier transform infrared spectroscopy study of the effect of temperature on soy lecithin-stabilized emulsions

Published:1999-12 Issue:12 Volume:76 Page:1393-1398
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Whittinghill J. M.¹,Norton J.¹,Proctor A.¹

Affiliation:

1. ; Department of Food Science; University of Arkansas; 72704 Fayetteville Arkansas

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference12 articles.

1. Food Emulsions and Their Chemical and Physical Properties;Krog,1997

2. Formation of Emulsions;Walstra,1983

3. Rheology and Stability of Phospholipid- Stabilized Emulsions;Zhang;J. Am. Oil Chem. Soc.,1997

4. Emulsion Stability;Friberg,1997

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