The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth - Concepedia

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The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth

108

Citations

22

References

2016

Year

Khadije Abdolmaleki, Mohammad Amin Mohammadifar, Reza Mohammadi, Ghasem Fadavi, Neda Mollakhalili‐Meybodi

Carbohydrate Polymers

Food ChemistryFood ColloidHealth SciencesOil-in-water EmulsionsSurfactant SolutionGum TragacanthFood EngineeringChromatographyEmulsionPhysicochemical Properties

References

	Year	Citations

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