COALESCENCE OF ORANGE OIL DROPLETS AT OIL-GUM SOLUTION INTERFACE AND SOME RELATIONSHIPS TO EMULSION STABILITY-Reference-Cited by-同舟云学术

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COALESCENCE OF ORANGE OIL DROPLETS AT OIL-GUM SOLUTION INTERFACE AND SOME RELATIONSHIPS TO EMULSION STABILITY

Published:1975-11 Issue:6 Volume:40 Page:1174-1178
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SILBER D.,MIZRAHI S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb01046.x/fullpdf

Reference7 articles.

1. The coalescence of liquid drops with flat liquid/liquid interfaces

2. The stability of elementary emulsion drops and emulsions

3. The coalescence of drops at an oil-water interface

4. W.D. Harkins, 1952 . "The Physical Chemistry of Surface Films ," p.76 .Reinhold, N.Y.

Cited by 9 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

1. Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein;Carbohydrate Polymers;2011-08

2. Surface properties and emulsification activity of galactomannans;Food Hydrocolloids;1994-05

3. Faraday research article. Structure and composition of adsorbed protein layers and the relationship to emulsion stability;Journal of the Chemical Society, Faraday Transactions;1992

4. PROTEINS AND ANIONIC POLYSACCHARIDES AS STABILIZERS OP 0/W EMULSIONS;Journal of Dispersion Science and Technology;1985-12

5. Citrus fruits. Part II. Chemistry, technology, and quality evaluation. C. quality evaluation;C R C Critical Reviews in Food Science and Nutrition;1984-01

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