Kinetics of demulsification of food protein-stabilized oil-in-water emulsions-Reference-Cited by-同舟云学术

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Kinetics of demulsification of food protein-stabilized oil-in-water emulsions

Published:1989-10 Issue:10 Volume:66 Page:1454-1458
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Elizalde B. E.¹²,Pilosof A. M. R.³²,Dimier L.³²,Bartholomai G. B.³²

Affiliation:

1. Comisión de investigaciones Cientificas de la Provincia de Buenos Aires; Buenos Aires República Argentina

2. ; Departemento de Industrias, Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Ciudad Universitaria Buenos Aires 1428 República Argentina

3. Consejo Nacional de Investigaciones Cientifficas y Técnicas de la República Argentina; Buenos Aires República Argentina

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference18 articles.

1. Functional properties of soy proteins

2. Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions

Cited by 3 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. ON THE QUESTION OF AFRON-CONTAINING BOREHOLE MUD APPLICATION FOR DRILLING WELLS UNDER COMPLICATED CONDITIONS ON BLACK SEA SHELF FIELDS;Problems of Gathering, Treatment and Transportation of Oil and Oil Products;2021-11

2. On the nature of colloidal aphrons;Colloid and Interface Science Communications;2020-01

3. Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins;Journal of Food Science;1991-01

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