共 50 条
- [31] Rheological properties of o/w emulsions as a function of their structure 1600, Ars Polona (22):
- [33] Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability Food Science and Biotechnology, 2020, 29 : 1685 - 1693
- [40] INVESTIGATION OF INTERFACIAL PROPERTIES OF SURFACTANT COMPONENTS IN W/O/W EMULSIONS ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1995, 210 : 108 - COLL