Food emulsions and foams: Stabilization by particles-Reference-Cited by-同舟云学术

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Food emulsions and foams: Stabilization by particles

Published:2010-04 Issue:1-2 Volume:15 Page:40-49
ISSN:1359-0294
Container-title:Current Opinion in Colloid & Interface Science
language:en
Short-container-title:Current Opinion in Colloid & Interface Science

Author:

Dickinson Eric

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference133 articles.

1. Interfacial particles in food emulsions and foams;Dickinson,2006

2. Foam stability: proteins and nanoparticles;Murray;Curr Opin Colloid Interface Sci,2004

3. Colloidal particles at liquid interfaces: an introduction;Binks,2006

4. Solids-stabilized emulsions: a review;Lopetinsky,2006

5. Self-assembly of nanoparticles at interfaces;Böker;Soft Matter,2007

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