Stability of oil-in-water emulsions. The effect of dispersed phase and polysaccharide on creaming - Concepedia

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Stability of oil-in-water emulsions. The effect of dispersed phase and polysaccharide on creaming

19

Citations

12

References

1986

Year

Paul A. Gunning, Martin S.R. Hennock, Andrew M. Howe, Alan R. Mackie, Peter Richmond, Margaret M. Robins

Colloids and Surfaces

Food ChemistryFood ColloidDispersed PhaseMicro-encapsulationRheologyOil-in-water EmulsionsFood EngineeringFood ProcessingEmulsionHealth Sciences

References

	Year	Citations

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