Funder
China Scholarship Council
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference24 articles.
1. The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media;Alves;Food Hydrocolloids,1999
2. Emulsions stabilised solely by colloidal particles;Aveyard;Advances in Colloid and Interface Science,2003
3. Gelatin: The paramount food additive;Baziwane;Food Reviews International,2003
4. Formation and stabilization of multiple water-in-water-in-water (W/W/W) emulsions;Beldengrün;Food Hydrocolloids,2020
5. A novel rheo-optical device for studying food complex systems under controlled double plate shear;Boitte,2012
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献