Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure-Reference-Cited by-同舟云学术

Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure

Published:2014-10 Issue: Volume:64 Page:919-930
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ng Siou Pei,Lai Oi Ming,Abas Faridah,Lim Hong Kwong,Tan Chin Ping

Funder

Universiti Putra Malaysia

Publisher

Elsevier BV

Subject

Food Science

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5. Influence of temperature on the rheological behavior of a new fucose-containing bacterial exopolysaccharide;Cruza;International Journal of Biological Macromolecules,2011

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