Coalescence Stability of Protein-stabilized Emulsions
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/U49670M862GH4434.pdf
Reference10 articles.
1. FAT CELL RUPTURE IN A COMMINUTED MEAT BATTER AS A DETERMINATIVE FACTOR OF HEAT STABILITY
2. FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITY
3. Estimating globule-size distribution of oil-in-water emulsions by spectroturbidimetry
4. Functional characterization of protein stabilized emulsions: Emulsifying behaviour of proteins in a valve homogenizer
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