Stability of Food Emulsions Containing both Protein and Polysaccharide-Reference-Cited by-同舟云学术

Stability of Food Emulsions Containing both Protein and Polysaccharide

Published:1991 Issue: Volume: Page:132-146
ISSN:
Container-title:Food Polymers, Gels and Colloids
language:
Short-container-title:

Author:

Dickinson Eric,Euston Stephen R.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/P43010N2JXW32747.pdf

Reference44 articles.

1. ‘Colloids in Food’;Dickinson,1982

2. ‘Food Structure—Its Creation and Evaluation’;Dickinson,1988

3. ‘Advances in Food Emulsions and Foams’;Dickinson,1988

4. E. Dickinson, in ‘Gums and Stabilisers for the Food Industry’, ed. G. O. Phillips, D. J. Wedlock, and P. A. Williams, IRL Press, Oxford, Vol. 4, p. 249.

5. ‘Food Emulsifiers’;Enriquez,1989

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