Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization-Reference-Cited by-同舟云学术

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Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization

Published:2003-08 Issue:1-3 Volume:223 Page:251-262
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Palanuwech Jirin,Coupland John N.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference42 articles.

1. Food Emulsifiers and their Applications;Bos,1997

2. Introduction to Food Colloids;Dickinson,1992

3. Food Analysis;McClements,1998

4. K. Boode, Partial coalescence in oil-in-water emulsions, Ph.D. thesis, 1992, Wageningen Agricultural University, Netherlands.

5. Advances in Food Colloids;Dickinson,1995

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