共 50 条
- [42] COMPETITIVE ADSORPTION AND PROTEIN SURFACTANT INTERACTIONS IN OIL-IN-WATER EMULSIONS ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1990, 199 : 76 - AGFD
- [43] COMPETITIVE ADSORPTION AND PROTEIN SURFACTANT INTERACTIONS IN OIL-IN-WATER EMULSIONS ACS SYMPOSIUM SERIES, 1991, 448 : 114 - 129
- [45] Concentration of resveratrol at the oil-water interface of corn oil-in-water emulsions ADSORPTION-JOURNAL OF THE INTERNATIONAL ADSORPTION SOCIETY, 2019, 25 (04): : 903 - 911
- [49] CONTACT ANGLES IN OIL-IN-WATER EMULSIONS STABILIZED BY IONIC SURFACTANTS COLLOIDS AND SURFACES, 1982, 4 (02): : 173 - 184
- [50] Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (25) : 5274 - 5283