Role of protein-stabilized interfaces on the microstructure and rheology of Oil-in-Water emulsions

被引：1
|
作者：
Wilde, Peter J. [1 ]
Mackie, Alan R. [1 ]
Ridout, Michael J. [1 ]
Husband, Fiona A. [1 ]
Moates, Graham K. [1 ]
Robins, Margaret M. [1 ]
机构：
[1] Inst Food Res, Norwich NR4 7UA, Norfolk, England
来源：
FOOD COLLOIDS: SELF-ASSEMBLY AND MATERIAL SCIENCE | 2007年 / 302期
关键词：
D O I：
10.1039/9781847557698-00383
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：385 / 397
页数：13
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