✦ LIBER ✦

Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions

✍ Scribed by K.I. Segall; H.D. Goff

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

INFLUENCE OF EMULSIFIER TYPE AND SOLUBIL

✍ J. B. MICKLE; WANDA SMITH; J. M. TIETZ; T. C. TITUS; MARTHA JOHNSTON 📂 Article 📅 1971 🏛 Institute of Food Technologists 🌐 English ⚖ 399 KB

Influence of ι-Carrageenan, Pectin, and

✍ M. Tippetts; S. Martini 📂 Article 📅 2012 🏛 Institute of Food Technologists 🌐 English ⚖ 882 KB

Determination of stability of food emuls

✍ Seifert, A. ;Strenge, K. ;Schultz, M. ;Schmandke, H. 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 530 KB

Influence of electrolyte on interfacial

✍ K. Kovalchuk; I. Masalova; A. Ya. Malkin 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 371 KB

Influence of Particle Wettability on the

✍ Binks, B. P.; Lumsdon, S. O. 📂 Article 📅 2000 🏛 American Chemical Society 🌐 English ⚖ 427 KB

The influence of pH on the heat-induced

✍ Seamus L. McSweeney; Daniel M. Mulvihill; Daniel M. O'Callaghan 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 394 KB