Author:
XU Qingyi,NAKAJIMA Mitsutoshi,NABETANI Hiroshi,ICHIKAWA Sosaku,LIU Xinqi
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference23 articles.
1. Effects of pH and Ethanol on the Kinetics of Destabilisation of Oil-in-Water Emulsions Containing Milk Proteins
2. Measurement of forces and structure between fluid interfaces
3. Borwankar, R.P., Campbell, B., Oleksiak, C., Gurkov, T., Wasan, D.T. and Xu, W.. (1999). Food dispersion stability. In “Food Emulsions and Foams,” ed. by E. Dickinson & J.M. Rodrìguez Patino, RS·C, London, pp. 45–60.
4. Buszello, K. and Müller, B.W.. (2000). Emulsions as drug delivery systems. In “Pharmaceutical Emulsions and Suspensions,” ed. by F. Nielloud & G. Marti-Mestres, Marcel Dekker, Inc., New York, pp. 191–226.
Cited by
10 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