Chapter 24. Enhancement of Stability of Bubbles to Disproportionation Using Hydrophilic Silica Particles Mixed with Surfactants or Proteins
Kostakis, Thomas; Ettelaie, Rammile; Murray, Brent S.; Kostakis Thomas; Procter Department of Food Science, University of Leeds; Ettelaie Rammile; Procter Department of Food Science, University of Leeds; Murray Brent S.; Procter Department of Food Science, University of Leeds
Журнал:
Food Colloids: Self-Assembly and Material Science
Дата:
2007
123.6Кб