Influence of increasing viscosity of the aqueous phase on the short-term stability of protein stabilized emulsions-Reference-Cited by-同舟云学术

Influence of increasing viscosity of the aqueous phase on the short-term stability of protein stabilized emulsions

Published:2002-05 Issue:3 Volume:52 Page:305-312
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tesch S.,Schubert H.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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4. Stability of food emulsions: physicochemical role of protein and nonprotein emulsifiers;Das;Advances in Food and Nutrition Research,1990

5. Emulsifying behaviour of protein in the presence of polysaccharide under conditions of thermodynamic incompatibility;Dickinson;Journal of the Chemical Society/Faraday Transactions,1992

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