Comparison of foaming and interfacial properties of pure sucrose monolaurates, dilaurate and commercial preparations
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference27 articles.
1. Emulsification properties of polyesters and sucrose ester blends I: Carbohydrate fatty acid polyesters
2. CONTACT ANGLES IN RELATION TO THE EFFECTS OF SOLIDS ON FILM AND FOAM STABILITY
3. Temperature dependence of viscosity for sucrose laurate/water micellar systems
4. Water-phase palmitate concentrations in equilibrium with albumin-bound palmitate in a biological system.
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