Stability of oil-in-water emulsions containing protein

被引：2
|
作者：
Ivanov, IB [1 ]
Basheva, ES [1 ]
Gurkov, TD [1 ]
Hadjiiski, AD [1 ]
Arnaudov, LN [1 ]
Vassileva, ND [1 ]
Tcholakova, SS [1 ]
Campbell, BE [1 ]
机构：
[1] Univ Sofia, Fac Chem, Lab Chem Phys Engn, Sofia 1164, Bulgaria
来源：
FOOD COLLOIDS: FUNDAMENTALS OF FORMULATION | 2001年 / 258期
关键词：
D O I：
10.1039/9781847550842-00073
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：73 / 90
页数：18
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