Surfactants
Author:
Publisher
Elsevier
Reference21 articles.
1. Stability criteria for emulsions;Bibette;Phys. Rev. Lett.,1992
2. Factors affecting emulsion stability, and the HLB concept;Boyd;J. Colloid Interface Sci.,1972
3. Food emulsions - their structures and structure-forming properties;Dalgleish;Food Hydrocoll.,2006
4. Physical and flavour stability of mayonnaise;Depree;Trends Food Sci. Technol.,2001
5. Stability of cream liqueurs containing low-molecular-weight surfactants;Dickinson;J. Food Sci.,1989
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