Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637481003591574
Reference23 articles.
1. Properties of Palm Oil-in-Water Emulsions Stabilized by Nonionic Emulsifiers
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3. Some applications of emulsions
4. Towards more natural emulsifiers
5. Caseins in emulsions: interfacial properties and interactions
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