Steady and Dynamic Shear Rheological Properties, and Stability of Non-Flocculated and Flocculated Beverage Cloud Emulsions
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910601171978
Reference35 articles.
1. Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch
2. Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions
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