Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant
Zhang, J.; Reineccius, G.A. (2016). Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant. Lebensm.-Wiss. Technol. 71: 162-168. https://dx.doi.org/10.1016/j.lwt.2016.03.035
In: Lebensmittel-Wissenschaft und Technologie = Food Science & Technology = Science et Technologie Alimentaire. Elsevier: Amsterdam. ISSN 0023-6438; e-ISSN 1096-1127, more
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- Zhang, J.
- Reineccius, G.A.
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