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Second order virial coefficients from phase diagrams

  • Published:2020-04 Issue: Volume:101 Page:105546
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Dewi Belinda P.C.,van der Linden Erik,Bot Arjen,Venema Paul

Funder

Indonesia Endowment Fund for Education

Ministry of Finance

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight;Agbenorhevi;Food Chemistry,2013

2. Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis;Bot;Food Hydrocolloids,2014

3. Numerical analysis: Cengage learning;Burden,2015

4. Preparation and analysis of water continuous very low fat spreads;Chronakis;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,1995

5. Direct analysis of experimental tie line data (two polymer–one solvent systems) using Flory–Huggins theory;Clark;Carbohydrate Polymers,2000

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