Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies-Reference-Cited by-同舟云学术

Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies

Published:2019-04 Issue: Volume:89 Page:700-706
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Munk Merete B.^ORCID,Utoft Anders^ORCID,Larsen Flemming H.,Needham David,Risbo Jens

Funder

Innovation Fund Denmark

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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