Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb07989.x/fullpdf
Reference16 articles.
1. STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein
2. STABILITY OF OIL-IN-WATER EMULSIONS. 2. Effects of Oil Phase Volume, Stability Test, Viscosity, Type of Oil and Protein Additive
3. Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions
4. Kinetics of demulsification of food protein-stabilized oil-in-water emulsions
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