Creaming and flocculation of oil-in-water emulsions containing sodium caseinate

E Dickinson, M Golding, MJW Povey - Journal of colloid and interface …, 1997 - Elsevier
The influence of protein content on the stability of concentrated oil-in-water emulsions (35 or
45 vol% oil, droplet diameter∼ 0.5 μm, pH 6.8) containing sodium caseinate as the sole …
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Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

E Dickinson, M Golding, MJW Povey - Journal of Colloid And Interface …, 1997 - infona.pl
The influence of protein content on the stability of concentrated oil-in-water emulsions (35 or
45 vol% oil, droplet diameter∼ 0.5 μm, pH 6.8) containing sodium caseinate as the sole …

[引用][C] Creaming and flocculation of oil-in-water emulsions containing sodium caseinate

E DICKINSON, M GOLDING… - Journal of colloid and …, 1997 - pascal-francis.inist.fr
Creaming and flocculation of oil-in-water emulsions containing sodium caseinate CNRS Inist
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Creaming and flocculation of oil-in-water emulsions containing sodium caseinate.

E Dickinson, M Golding, MJW Povey - 1997 - cabidigitallibrary.org
Time-temperature creaming profiles of concentrated oil-in-water emulsions containing
sodium caseinate (35 or 45 vol%, droplet diameter 0.5 µm, pH 6.8) were determined at 30° …

Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

E Dickinson, M Golding… - Journal of colloid and …, 1997 - pubmed.ncbi.nlm.nih.gov
The influence of protein content on the stability of concentrated oil-in-water emulsions (35 or
45 vol% oil, droplet diameter approximately 0.5 μm, pH 6.8) containing sodium caseinate as …

[引用][C] Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

E Dickinson, M Golding… - Journal of Colloid and …, 1997 - ui.adsabs.harvard.edu
Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate - NASA/ADS
Now on home page ads icon ads Enable full ADS view NASA/ADS Creaming and Flocculation …

Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

E Dickinson, M Golding, MJW Povey - Journal of Colloid and …, 1997 - europepmc.org
The influence of protein content on the stability of concentrated oil-in-water emulsions (35 or
45 vol% oil, droplet diameter approximately 0.5 &mgr; m, pH 6.8) containing sodium …

[引用][C] Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

E Dickinson, M Golding, MJW Povey - Journal of Colloid and Interface …, 1997 - cir.nii.ac.jp
Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate | CiNii
Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ …

[引用][C] Creaming and flocculation of oil-in-water emulsions containing sodium caseinate

E DICKINSON, M GOLDING, MJW POVEY - Journal of colloid and interface …, 1997 - Elsevier