Addition of Sugars Influences Color of Oil-in-Water Emulsions
Author:
Affiliation:
1. Colloidal and Interfacial Food Science Laboratory, Department of Food Science and Technology, University of Tennessee, Knoxville, Tennessee 37996
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf000418g
Reference23 articles.
1. Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions
2. Theoretical and Experimental Study of Spectral Reflectance and Color of Concentrated Oil-in-Water Emulsions
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