A method to determine free fat in emulsions-Reference-Cited by-同舟云学术

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A method to determine free fat in emulsions

Published:2003-01 Issue:1 Volume:17 Page:55-62
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Palanuwech Jirin,Potineni Rajesh,Roberts Robert F,Coupland John N

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

1. Kinetics of partial coalescence in oil-in-water emulsions;Boode,1993

2. Partial coalescence in oil-in-water emulsions. 1. Nature of the aggregation;Boode;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1993

3. Amino acids, peptides, and proteins;Damodaran,1996

4. Introduction to food colloids;Dickinson,1993

5. Rheology of sodium caseinate stabilized oil-in-water emulsions;Dickinson;Journal of Colloid and Interface Science,1997

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