Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials
Reference109 articles.
1. Colloids in Food;Dickinson,1982
2. Fat Particle Structure and Stability of Food Emulsions
3. Foaming mechanisms in surfactant free particle suspensions
4. Texture and stability of emulsions and suspensions: role of oscillatory structural forces
5. Wetting–dewetting films: The role of structural forces
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