Introductory Chapter: Some New Aspects of Colloidal Systems in Foods-Reference-Cited by-同舟云学术

Introductory Chapter: Some New Aspects of Colloidal Systems in Foods

Published:2019-03-20 Issue: Volume: Page:
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Container-title:Some New Aspects of Colloidal Systems in Foods
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Author:

M. Milani Jafar,Golkar Abdolkhalegh

Publisher

IntechOpen

Link

http://www.intechopen.com/download/pdf/65863

Reference23 articles.

1. Dickinson E. Stabilising emulsion-based colloidal structures with mixed food ingredients. Journal of the Science of Food and Agriculture. 2012;93:710-721. DOI: 10.1002/jsfa.6013

2. Milani JM, Golkar A. Health aspect of novel hydrocolloids. In: Razavi SMA, editor. Emerging Natural Hydrocolloids: Rheology and Function. Oxford, UK: Wiley; 2019. pp. 601-622. DOI: 10.1002/9781119418511.ch24

3. Dickinson E. Food colloids research: Historical perspective and outlook. Advances in Colloid and Interface Science. 2010;165:7-13. DOI: 10.1016/j.cis.2010.05.007

4. Manisha S. Colloidal Systems in Food: Functions, Types, and Stability. Available from http://www.biotechnologynotes.com/food-biotechnology/food-chemistry/colloidal-systems-in-food-functions-types-and-stability-food-chemistry/14096 [February 15, 2019]

5. Milani JM, Maleki G. Hydrocolloids in food industry. In: Valdez B, editor. Food Industrial Processes: Methods and Equipment. Rijeka, Croatia: InTech; 2012. pp. 17-38. DOI: 10.5772/32358

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