SOY AND MEAT PROTEINS AS EMULSION STABILIZERS .4. THE STABILITY AND INTERFACIAL RHEOLOGY OF O/W EMULSIONS STABILIZED BY SOY AND MEAT PROTEIN-FRACTIONS

被引：40
|
作者：
RIVAS, HJ [1 ]
SHERMAN, P [1 ]
机构：
[1] UNIV LONDON QUEEN ELIZABETH COLL,DEPT FOOD SCI,LONDON W8 7AH,ENGLAND
来源：
COLLOIDS AND SURFACES | 1984年 / 11卷 / 1-2期
关键词：
D O I：
10.1016/0166-6622(84)80059-1
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
引用
收藏
页码：155 / 171
页数：17
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