HYDROCOLLOIDS AS EMULSIFYING AGENTS FOR OIL-IN-WATER EMULSIONS

Author:

Garti Nissim

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Reference41 articles.

1. Lips , A. , Campbell , I.J. and Pelon , E.G. , Aggregation Mechanisms in Food Colloids and the Role of Biopolymers in Food Polymers , Gels and Colloids, E. Dickinson, ed., Royal Society of Chemistry . Paston Press , London , 1991 , 1 – 22 .

2. Dickinson , E. and Stainsby , G. , Colloids in Food, Applied Science , London , 1982 .

3. Dickinson , E. , Rolfe , S.E. and D.G. Dalgleish , Food Colloids , R.D. Bee, P. Richmond and J. Mingins, eds . The Royal Society of Chemistry , Cambridge , 1989 , 377 .

4. Dickinson , E. and Stainsby , G. , Emulsion Stability in Advances in Food Emulsions and Foams , E. Dickinson and G. Stainsby, eds . Elsevier , London , 1988 , 1 – 45 .

5. Dickinson , E.Gums and Stabilisers for the Food Industry, vol. 4 , G.O. Phillips, D.J. Wedlock and P.A. Williams, eds . IRL Press , Oxford , 1988 , 249 – 263 .

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