Publication | Closed Access
An introduction to food colloids
1K
Citations
12
References
1992
Year
Food ChemistryFood ColloidEngineeringColloidal SystemRheological PropertyFood ColloidsColloidal PropertyRheologyFood SciencesColloidal SystemsSoft MatterLiquid Interfaces DispersionsBiophysicsEmulsionHealth Sciences
The field of study surface activity rheology emulsions foams proteins at liquid interfaces dispersions.
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