✦ LIBER ✦

Stability of Fluid Food Emulsions. II. Interacting Effects of Electrolytes, Sodium Caseinate and Emulsifiers

✍ Scribed by Vakaleris, D.G.; Sabharwal, K.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Stability of Fluid Food Emulsions. I. Ef

✍ Sabharwal, K.; Vakaleris, D.G. 📂 Article 📅 1972 🏛 American Dairy Science Association 🌐 English ⚖ 437 KB

Stability of Milk Fat Emulsions. II. Inf

✍ Smith, Lloyd M.; Dairiki, Toshiko 📂 Article 📅 1975 🏛 American Dairy Science Association 🌐 English ⚖ 526 KB

Effect of processing conditions and comp

✍ Huck-Iriart, Cristián; Candal, Roberto Jorge; Herrera, María Lidia 📂 Article 📅 2011 🏛 Elsevier ⚖ 867 KB

The effect of sodium chloride on the for

✍ M Srinivasan; H Singh; P.A Munro 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 594 KB

Stability and rheology of emulsions cont

✍ Eric Dickinson; Stewart J. Radford; Matt Golding 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 325 KB

Effects of sodium caseinate concentratio

✍ O’ Dwyer, Sandra P.; O’ Beirne, David; Eidhin, Deirdre Ní; O’ Kennedy, Brendan T 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 348 KB