Effect of Tween Emulsifiers on the Shear Stability of...

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Food Biophysics 2018 / 1

Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate

Fuller, G. Thomas, Considine, Thérèse, MacGibbon, Alastair, Golding, Matt, Matia-Merino, Lara
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Language:
english
Journal:
Food Biophysics
DOI:
10.1007/s11483-017-9514-3
Date:
January, 2018
File:
PDF, 867 KB
english, 2018
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