Advances in Food Colloids
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Published By Springer US

9781461285199, 9781461312239
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Water-in-Oil-in-Water Multiple Emulsions

1996 ◽  
pp. 280-300 ◽  
Author(s):  
Eric Dickinson ◽  
D. Julian McClements
Keyword(s):  
Multiple Emulsions ◽  
Oil In Water

Surfactant Micelles in Food

1996 ◽  
pp. 247-279 ◽  
Author(s):  
Eric Dickinson ◽  
D. Julian McClements
Keyword(s):  
Surfactant Micelles

Trends and Developments

1996 ◽  
pp. 1-26
Author(s):  
Eric Dickinson ◽  
D. Julian McClements

Ultrasonic Characterization of Food Colloids

1996 ◽  
pp. 176-210
Author(s):  
Eric Dickinson ◽  
D. Julian McClements
Keyword(s):  
Ultrasonic Characterization

Protein-Polysaccharide Interactions

1996 ◽  
pp. 81-101 ◽  
Author(s):  
Eric Dickinson ◽  
D. Julian McClements

More Advances and Challenges

1996 ◽  
pp. 301-312
Author(s):  
Eric Dickinson ◽  
D. Julian McClements

Fat Crystallization in Oil-in-Water Emulsions

1996 ◽  
pp. 211-246 ◽  
Author(s):  
Eric Dickinson ◽  
D. Julian McClements
Keyword(s):  
Fat Crystallization ◽  
Oil In Water

Computer Simulation

1996 ◽  
pp. 102-144
Author(s):  
Eric Dickinson ◽  
D. Julian McClements
Keyword(s):  
Computer Simulation

Molecular Basis of Protein Functionality

1996 ◽  
pp. 27-80 ◽  
Author(s):  
Eric Dickinson ◽  
D. Julian McClements
Keyword(s):  
Molecular Basis ◽  
Protein Functionality
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