Interactions between hydrophilic surfaces in triglyceride media—information obtained from surface force measurements
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
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1. Oil binding capacities of triacylglycerol crystalline nanoplatelets: nanoscale models of tristearin solids in liquid triolein;Food Funct.;2014
2. Manufacture and Application of Water-in-Oil Emulsions to Induce the Aggregation of Sucrose Crystals in Oil: A Model for Melt-resistant Chocolate;Food Biophysics;2012-02-23
3. Lipids and colloidal stability;Current Opinion in Colloid & Interface Science;1997-12
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