共 50 条
- [2] Comparison of Surfactants Typically Used for Stabilizing Oil-in-Water Emulsions in Terms of Their Surface, Emulsifying, and in Vitro Digestion Properties ACS FOOD SCIENCE & TECHNOLOGY, 2024, 4 (10): : 2474 - 2484
- [8] ADSORPTION DISPLACEMENT OF PROTEINS BY SURFACTANTS IN OIL-IN-WATER EMULSIONS COLLOIDS AND SURFACES, 1987, 27 (1-3): : 243 - 266