Physical and Rheological Characteristics of Emulsion Model Structures Containing Iranian Tragacanth Gum and Oleic Acid-Reference-Cited by-同舟云学术

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Physical and Rheological Characteristics of Emulsion Model Structures Containing Iranian Tragacanth Gum and Oleic Acid

Published:2013-11-14 Issue:12 Volume:34 Page:1635-1645
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Samavati Vahid,Emam-Djomeh Zahra,Mohammadifar Mohammad Amin

Publisher

Informa UK Limited

Subject

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

Link

http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883

Reference61 articles.

1. Influence of pH and ι-Carrageenan Concentration on Physicochemical Properties and Stability of β-Lactoglobulin-Stabilized Oil-in-Water Emulsions

2. Protein-stabilized emulsions

3. Food 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. Feasibility study of water as thinner for polyvinyl chloride plastisol;Journal of Applied Polymer Science;2020-08-17

2. Gum Tragacanth (Astragalus gummifer Labillardiere);Emerging Natural Hydrocolloids;2019-02-08

3. Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification;International Journal of Food Properties;2015-06-17

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