FUNCTIONS OF EMULSIFIERS IN FOOD SYSTEMS

被引：84

作者：

KROG, N ^{[1
]}

机构：

[1] GRINDSTED PROD,DK-8220 BRABRAND,DENMARK

来源：

关键词：

D O I：

10.1007/BF02894388

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：124 / 131

页数：8

共 23 条

[1] HYDROGEN-BONDING IN AMYLOSE [J].

BANKS, W ;

GREENWOO.CT .

[2]

BERGER KG, 1976, DAIRY IND INT, V41, P236

[3]

BERGER KG, 1976, DAIRY IND INT, V41, P199

[4]

BERGER KG, 1972, DAIRY INDUSTR, V37, P419

[5] FACTORS AFFECTING EMULSION STABILITY, AND HLB CONCEPT [J].

BOYD, J ;

SHERMAN, P ;

PARKINSONL, C .

[6]

BOYD JV, 1974, S THEORY PRACTICE EM

[7]

CHUNG OK, 1975, CEREAL CHEM, V52, P533

[8]

CHUNG OK, 1975, CEREAL CHEM, V52, P549

[9]

DESTEFANIS VA, 1974, AACC ANNUAL M MONTRE

FRIBERG, S .