Rheology of Emulsions Thickened by Starch Nanoparticles
Author:
Abstract
Funder
Natural Sciences and Engineering Research Council
Publisher
MDPI AG
Subject
General Materials Science,General Chemical Engineering
Link
https://www.mdpi.com/2079-4991/12/14/2391/pdf
Reference42 articles.
1. Rheology of simple and multiple emulsions
2. Emulsions: Theory and Practice;Becher,1977
3. Food Emulsions;Friberg,1976
4. Emulsions and Emulsion Technology;Lissant,1974
5. Microemulsions and Emulsions in Foods;El-Nokaly,1990
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