Food Emulsions - Food Science and Technology
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Published By CRC Press

9780824746964, 9780203913222

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Surface Forces and Emulsion Stability

Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.ch7 ◽

2003 ◽

Author(s):

Eva Blomberg ◽

Per Claesson ◽

Evgeni Poptoshev

Keyword(s):

Emulsion Stability ◽

Surface Forces

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Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions

Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.ch5 ◽

2003 ◽

Author(s):

√òystein S√¶ther ◽

Johan Sj√∂blom ◽

Stanislav Dukhin

Keyword(s):

Oil In Water

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Interactions between Proteins and Polar Lipids

Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.ch4 ◽

2003 ◽

Author(s):

Tommy Nylander

Keyword(s):

Polar Lipids

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Molecular Organization in Lipids and Emulsions

Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.ch3 ◽

2003 ◽

Cited By ~ 2

Author(s):

K√•re Larsson

Keyword(s):

Molecular Organization

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Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams

Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.ch11 ◽

2003 ◽

Author(s):

H Princen

Keyword(s):

Concentrated Emulsions

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Orthokinetic Stability of Food Emulsions

Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.ch9 ◽

2003 ◽

Cited By ~ 1

Author(s):

John Coupland ◽

Siva Vanapalli

Keyword(s):

Food Emulsions

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Recent Developments in Double Emulsions for Food Applications

Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.ch10 ◽

2003 ◽

Cited By ~ 3

Author(s):

Axel Benichou ◽

Nissim Garti

Keyword(s):

Double Emulsions ◽

Recent Developments ◽

Food Applications

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Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.fmatt ◽

2003 ◽

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Structure and Stability of Aerated Food Emulsions

Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.ch6 ◽

2003 ◽

Author(s):

W Xu ◽

A Nikolov ◽

D Wasan ◽

A Dutta

Keyword(s):

Food Emulsions ◽

Structure And Stability

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Analysis of Droplet Characteristics Using Low-Intensity Ultrasound

Food Emulsions - Food Science and Technology ◽

10.1201/9780203913222.ch14 ◽

2003 ◽

Author(s):

John Coupland ◽

D Julian McClements

Keyword(s):

Low Intensity ◽

Low Intensity Ultrasound

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Food Emulsions - Food Science and Technology
Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By CRC Press

Surface Forces and Emulsion Stability

Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions

Interactions between Proteins and Polar Lipids

Molecular Organization in Lipids and Emulsions

Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams

Orthokinetic Stability of Food Emulsions

Recent Developments in Double Emulsions for Food Applications

Contents

Structure and Stability of Aerated Food Emulsions

Analysis of Droplet Characteristics Using Low-Intensity Ultrasound

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Food Emulsions - Food Science and TechnologyLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By CRC Press

Surface Forces and Emulsion Stability

Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions

Interactions between Proteins and Polar Lipids

Molecular Organization in Lipids and Emulsions

Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams

Orthokinetic Stability of Food Emulsions

Recent Developments in Double Emulsions for Food Applications

Contents

Structure and Stability of Aerated Food Emulsions

Analysis of Droplet Characteristics Using Low-Intensity Ultrasound

Food Emulsions - Food Science and Technology
Latest Publications