Chapter 25. Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets
Murray, Brent S.; Cox, Andrew; Dickinson, Eric; Nelson, Phillip V.; Wang, Yiwei; Murray Brent S.; Procter Department of Food Science, University of Leeds; Cox Andrew; Unilever Research; Dickinson Eric; Procter Department of Food Science, University of Leeds; Nelson Phillip V.; Procter Department of Food Science, University of Leeds; Wang Yiwei; Procter Department of Food Science, University of Leeds
Журнал:
Food Colloids: Self-Assembly and Material Science
Дата:
2007
196.2Кб