Application of state-of-the-art fluorescence and interferometric techniques to study coalescence in food dispersions-Reference-Cited by-同舟云学术

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Application of state-of-the-art fluorescence and interferometric techniques to study coalescence in food dispersions

Published:1995 Issue: Volume: Page:23-57
ISSN:
Container-title:Characterization of Food
language:
Short-container-title:

Author:

Clark D.C.

Publisher

Elsevier

Reference48 articles.

1. Foams: Physics, Chemistry and Structure;Walstra,1989

2. Mixed-Protein Films Adsorbed at the Oil-Water Interface

3. Proteins at liquid interfaces

4. Soap Films;Mysels,1959

Cited by 12 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. Protein/Emulsifier Interactions;Food Emulsifiers and Their Applications;2019

2. Protein/Emulsifier Interactions;Food Emulsifiers and Their Applications;2008

3. Interfacial, Emulsifying and Foaming Properties of Milk Proteins;Advanced Dairy Chemistry—1 Proteins;2003

4. Dilatational and Shear Elasticity of Gel-like Protein Layers on Air/Water Interface;Langmuir;2000-03-22

5. Surface tension of bovine serum albumin and tween 20 at the air-aqueous interface;Journal of the American Oil Chemists' Society;1998-10

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