Author:
Allen Kirsty E.,Murray Brent S.,Dickinson Eric
Subject
Applied Microbiology and Biotechnology,Food Science
Reference44 articles.
1. Aeration of emulsions by whipping;van Aken;Colloids and Surfaces A,2001
2. Allen, K. E. (2007). Whipped cream-like systems based on acidified sodium caseinate-stabilized oil-in-water emulsions. PhD thesis, University of Leeds, UK.
3. Acidified sodium caseinate emulsion foams containing liquid fat: a comparison with whipped cream;Allen;Lebensmittel Wissenschaft und Technologie,2006
4. Development of a model whipped cream: effects of emulsion droplet liquid/solid character and added hydrocolloid;Allen;Food Hydrocolloids,2008
5. Partial coalescence in oil-in-water emulsions. 1. Nature of the aggregation;Boode;Colloids and Surfaces A,1993
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献