The influence of incompatibility on the formation of adsorbing layers and dispersion of n-decane emulsion droplets in aqueous solution containing a mixture of 11S globulin from Vicia faba and dextran-Reference-Cited by-同舟云学术

The influence of incompatibility on the formation of adsorbing layers and dispersion of n-decane emulsion droplets in aqueous solution containing a mixture of 11S globulin from Vicia faba and dextran

Published:1992-07 Issue:3 Volume:6 Page:237-251
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tsapkina E.N.,Semenova M.G.,Pavlovskaya G.E.,Leontiev A.L.,Tolstoguzov V.B.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference23 articles.

1. Gums and Stabilisers for the Food Industry;Dickinson,1988

2. Colloids in Food;Dickinson,1982

3. Gums and Stabilisers for the Food Industry;Walstra,1988

4. Food Structure—Its Creation and Evaluation;Dickinson,1988

5. Functional properties of food proteins and role of protein-polysaccharide interaction

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