The Application of the Mudd Interfacial Technique in the Study of Protective Protein Films in Oil-in Water Emulsions
Author:
Publisher
American Chemical Society (ACS)
Subject
Physical and Theoretical Chemistry,General Engineering
Link
https://pubs.acs.org/doi/pdf/10.1021/j150332a001
Cited by 13 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. Surface properties of milk fat globules: interfacial tension studies;Journal of Dairy Research;1982-02
2. Protein-Lipid Interactions and their Relation to the Physical-Chemical Stability of Concentrated Milk. A Review;Journal of Dairy Science;1962-08
3. Liquid-Liquid;Surface Chemistry;1958
4. 655. The effect of pH on the extent of splitting or clumping of fat globules caused by agitation of hot cream;Journal of Dairy Research;1957-02
5. Kinetics of cellular processes;Allgemeine Physiologie der Pflanzenzelle / General Physiology of the Plant Cell;1956
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