A review of the rheological properties of dilute and concentrated food emulsions
Author:
Affiliation:
1. State Key Laboratory of Food Science and TechnologyNanchang University Nanchang Jiangxi China
2. Biopolymers & Colloids Research Laboratory, Department of Food ScienceUniversity of Massachusetts Amherst Massachusetts
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12444
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