The effect of temperature on food emulsifiers at fluid–fluid interfaces - Concepedia

Concepedia

Publication | Closed Access

The effect of temperature on food emulsifiers at fluid–fluid interfaces

33

Citations

29

References

2001

Year

Juan M. Rodrı́guez Patino, M. Rosario Rodríguez Niño, Cecilio Carrera Sánchez, J. M. Navarro García, Germán Rodrı́guez Rodrı́guez Mateo, Marta Fernández

Colloids and Surfaces B Biointerfaces

Food ColloidFluid MechanicsFood EmulsifiersFood ProcessingEmulsion

References

	Year	Citations

Page 1