1. Emulsion stabilizing properties of depolymerized pectin;Akhtar;Food Hydrocolloids,2002
2. Pendant drop technique for measuring liquid boundary tensions;Ambwani,1979
3. Interfacial properties of wheat gluten films from flours with different breadmaking qualities;Balla;Sci Aliments,1997
4. Interfacial properties of gluten monolayers spread on various chloride salt solutions. Effects of electrolytes, salt concentrations, and temperature;Balla;J Agric Food Chem,1998
5. Lipids in Cereal Technology;Barnes,1983