Author:
Maria ,Ibadurrohman M.,Slamet
Reference11 articles.
1. Nakamura, S., 1997. Using sucrose esters as food additives. Inform 8, 866–874.
2. Szűts, A., Budai-Szűcs, M., Erős, I., Otomo, N., Szabó-Révész, P., 2010. Study of gel-forming properties of sucrose esters for thermosensitive drug delivery systems. Int. J. Pharm. 383 (1), 132–137.
3. Neta, N.S., Teixeira, J.A., Rodrigues, L.R., 2015. Sugar Ester surfactants: enzymatic synthesis and applications in food industry. Crit. Rev. Food Sci. Nutr. 55 (5), 595–610.
4. Nakamura, S., 1999. Application of sucrose fatty acid esters as food emulsifiers. Special Publication In: Industrial Applications of Surfactants IV. vol. 230. Royal Society of Chemistry, pp. 73–87.
5. Oxford, UK, pp. 131–161. Nobile, L., 1963. Water Soluble and Insoluble Sucrose Esters. Belgian Patent 624765.
Cited by
1 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