Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface

被引：3
|
作者：
Hotrum, NE [1 ]
Stuart, MAC [1 ]
van Vliet, T [1 ]
van Aken, GA [1 ]
机构：
[1] Univ Wageningen & Res Ctr, Wageningen Ctr Food Sci, Lab Food Phys, WCFS, NL-6700 EV Wageningen, Netherlands
来源：
FOOD COLLOIDS, BIOPOLYMERS AND MATERIALS | 2003年 / 284期
关键词：
D O I：
10.1039/9781847550835-00192
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：192 / 199
页数：8
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