Microstructure of Oil-in-water Low-fat Emulsions Containing Skim Milk Powder and Locust Bean Gum-Reference-Cited by-同舟云学术

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Microstructure of Oil-in-water Low-fat Emulsions Containing Skim Milk Powder and Locust Bean Gum

Published:1996-11 Issue:7 Volume:29 Page:648-653
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ferragut V.,Chiralt A.

Publisher

Elsevier BV

Subject

Food Science

Cited by 9 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. Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids;Journal of Dairy Research;2021-07-22

2. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate;Journal of Dairy Science;2016-02

3. Microbial Surfactant for Preservation of Natural Rubber Latex;Beneficial Microorganisms in Agriculture, Aquaculture and Other Areas;2015

4. Protective effect of polysaccharides on the stability of parenteral emulsions;Drug Development and Industrial Pharmacy;2012-05-15

5. Dynamic rheology of Mexican Manchego cheese-like products containing canola oil and emulsifier blends;Food Research International;2003-01

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