Rheological Behavior of Soya Oil-Water Emulsions: Dependence upon Oil Concentration
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13422.x/fullpdf
Reference17 articles.
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2. Studies on dilute solutions and dispersions of the poiysaccharide from Xanthomonas camoestris NRRL B-1459;Dintzis;Carbohydrate Res.,1970
3. Linear viscoelastic behaviour of sterically stabilized oil-water emulsions;Gladwell;J. Chem. Soc. Faraday Trans.,1985
4. Effect of xanthah gum upon tl;e rhedlogy and stabiIity of oil-water emulsions;Hennock;J. Food Science.,1984
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