Formulation Engineering of Food Emulsions-Reference-Cited by-同舟云学术

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Formulation Engineering of Food Emulsions

Published:2013-07-02 Issue: Volume: Page:82-106
ISSN:
Container-title:Formulation Engineering of Foods
language:
Short-container-title:

Author:

Pawlik A.K.,Fryer P.J.,Norton I.T.

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118597651.ch5/fullpdf

Reference105 articles.

1. Why food microstructure?;Aguilera;Journal of Food Engineering,2005

2. Nano-emulsions and nanocapsules by the PIT method: an investigation on the role of the temperature cycling on the emulsion phase inversion;Anton;International Journal of Pharmaceutics,2007

3. Interfacial tension of aqueous biopolymer mixtures close to the critical point;Antonov;International Journal of Biological Macromolecules,2004

4. Materials based on solid-stabilized emulsions;Arditty;Journal of Colloid and Interface Science,2004

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