Affiliation:
1. Department of Physical Chemistry 1, Lund University, P.O. Box 124, S-221 00 Lund, Sweden
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Reference25 articles.
1. Bergenståhl, B. A.; Claesson, P. M. InFood Emulsions, 3rd ed.; Larsson, K., Friberg, S. E., Eds.; Marcel Dekker: New York, 1997; pp 57−109.
2. Karlberg, M.; Thuresson, K.; Lindman, B.Colloids Surf., A2004, submitted for publication.
3. Effects of Lecithin Addition in Oil or Water Phase on the Stability of Emulsions Made with Whey Proteins
4. Observations on Emulsifiers at the Interface between Oil and Water by Confocal Scanning Light Microscopy
5. Emulsification of caraway essential oil in water by lecithin and β-lactoglobulin: emulsion stability and properties of the formed oil–aqueous interface
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