Chapter 26. Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions
Wilde, Peter J.; Mackie, Alan R.; Ridout, Michael J.; Husband, Fiona A.; Moates, Graham K.; Robins, Margaret M.; Wilde Peter J.; Institute Of Food Research; Mackie Alan R.; Institute Of Food Research; Ridout Michael J.; Institute Of Food Research; Husband Fiona A.; Institute Of Food Research; Moates Graham K.; Institute Of Food Research; Robins Margaret M.; Institute Of Food Research
Журнал:
Food Colloids: Self-Assembly and Material Science
Дата:
2007
280.8Кб