Modification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition-Reference-Cited by-同舟云学术

Modification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition

Published:2016-04 Issue: Volume:55 Page:220-227
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hamilton I.E.^ORCID,Norton I.T.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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