Shear-induced fat particle structure variation and the stability of food emulsions: II. Effects of surfactants, protein, and fat substitutes

✍ Scribed by Wen Xu; Alex Nikolov; Darsh T. Wasan

• Book ID: 108170903
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 550 KB
• Volume: 66
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2004.02.042