Liquid Crystalline Phases in the Structuring of Food Products-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Liquid Crystalline Phases in the Structuring of Food Products

Published:1998-04 Issue:4 Volume:31 Page:387-396
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Heertje I,Roijers E.C,Hendrickx H.A.C.M

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. A study of the ageing of the gel structure in a nonionic O/W cream by X-ray diffraction, differential scanning calorimetry and spin-lattice relaxation measurements;De Vringer;Colloid & Polymer Science,1987

2. Liposomes: from Physics to Applications;Lasic,1993

3. Liquid crystals: the mesomorphic phases of surfactant compositions;Rosevaer;Journal of the Society of Cosmetic Chemists,1968

4. Lipids—Molecular Organization, Physical Functions and Applications;Larsson,1994

5. Liquid detergents;Van de Pas;Tenside Surfactants Detergents,1991

Cited by 98 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. Design of Fat Alternatives Using Saturated Monoglycerides;Food Engineering Reviews;2024-07-11

2. Mono‐ and Diglycerides;Fat Mimetics for Food Applications;2023-05-06

3. A Sucrose Fatty Acid Ester-mixed Emulsifier as Stabilizer of Emulsion Systems;Journal of Oleo Science;2023

4. Interplay between bulk aggregates, surface properties and foam stability of nonionic surfactants;Advances in Colloid and Interface Science;2022-04

5. Oil soluble surfactants as efficient foam stabilizers;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2022-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP