Soy and meat proteins as emulsion stabilizers. 4. The stability and interfacial rheology of O/W emulsions stabilised by soy and meat protein fractions-Reference-Cited by-同舟云学术

Soy and meat proteins as emulsion stabilizers. 4. The stability and interfacial rheology of O/W emulsions stabilised by soy and meat protein fractions

Published:1984-10 Issue:1-2 Volume:11 Page:155-171
ISSN:0166-6622
Container-title:Colloids and Surfaces
language:en
Short-container-title:Colloids and Surfaces

Author:

Rivas H.J.,Sherman P.

Publisher

Elsevier BV

Subject

General Engineering

Reference23 articles.

1. H.J. Rivas and P. Sherman, submitted to J. Texture Stud.

2. H.J. Rivas and P. Sherman. submitted to J. Texture Stud.

3. H.J. Rivas and P. Sherman, submitted to Colloids Surfaces.

4. RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM 4. RHEOLOGICAL PROPERTIES OF MESQUITE GUM FILMS AT THE OIL-WATER INTERFACE.

5. Adsorption of polyvinyl alcohol on the paraffin—water interface. III. Emulsification of paraffin in aqueous solutions of polyvinyl alcohol and the properties of paraffin-in-water emulsions stabilized by polyvinyl alcohol

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