The effect of temperature on food emulsifiers at fluid–fluid interfaces-Reference-Cited by-同舟云学术

The effect of temperature on food emulsifiers at fluid–fluid interfaces

Published:2001-07 Issue:1-3 Volume:21 Page:87-99
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Rodrı́guez Patino Juan M,Rodrı́guez Niño M.Rosario,Carrera Sánchez Cecilio,Navarro Garcı́a José M,Rodrı́guez Mateo Germán Rodrı́guez,Cejudo Fernández Marta

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference42 articles.

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