Emulsifiers
Author:
Publisher
American Association of Cereal Chemists
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/1891127020
Cited by 48 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
1. Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies;Foods;2023-07-10
2. The effects of emulsifiers on quality and staling characteristics of gluten‐free bread containing fermented buckwheat, quinoa, and amaranth;Journal of Food Processing and Preservation;2022-04-27
3. Emulsion and Its Types;Nano Emulsions in Enhanced Oil Recovery;2022
4. Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application;RSC Advances;2021
5. A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate;Journal of Dispersion Science and Technology;2020-09-09
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