✦ LIBER ✦

Physicochemical and rheological properties of oil-in-water emulsions prepared with sodium caseinate/gellan gum mixtures

✍ Scribed by M.G. Sosa-Herrera; C.L.A. Berli; L.P. Martínez-Padilla

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of added calcium chloride on the

✍ M.G. Sosa-Herrera; I.E. Lozano-Esquivel; Y.R. Ponce de León-Ramírez; L.P. Martín 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 651 KB

Influence of xanthan gum on the formatio

✍ Y. Hemar; M. Tamehana; P.A. Munro; H. Singh 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 391 KB

Interfacial compositions, microstuctures

✍ Harjinder Singh; Michelle Tamehana; Yacine Hemar; Peter A. Munro 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 460 KB

Creaming Stability of Oil-in-Water Emuls

✍ M. Srinivasan; H. Singh; P.A. Munro 📂 Article 📅 2001 🏛 Institute of Food Technologists 🌐 English ⚖ 422 KB

Changes in Colloidal Properties of Oil i

✍ İbrahim Gülseren; Milena Corredig 📂 Article 📅 2011 🏛 Springer US 🌐 English ⚖ 341 KB

Influence of pH and pectin type on prope

✍ Jeonghee Surh; Eric A. Decker; D. Julian McClements 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 380 KB