Publication | Closed Access
Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions
95
Citations
36
References
2001
Year
Food ColloidEngineeringRheological PropertyRheologyEgg Yolk FractionsHeat-set Emulsion GelsFood EngineeringRheology ControlSoft MatterEgg YolkEmulsion
| Year | Citations | |
|---|---|---|
Page 1
Page 1