EFFECT OF XANTHAN GUM UPON THE RHEOLOGY AND STABILITY OF OIL-WATER EMULSIONS

被引：71

作者：

HENNOCK, M

RAHALKAR, RR

RICHMOND, P

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb14968.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1271 / 1274

页数：4

共 16 条

[1]

Cummins H.Z., 1974, PHOTON CORRELATION L

[2]

Dickinson E., 1982, COLLOIDS FOOD

[3] LIGHT SCATTERING AND SPECTROPHOTOMETRY OF COLLOIDAL SOLUTIONS [J].

DOTY, P ;

STEINER, RF .

[4] SALAD DRESSINGS - PRELIMINARY RHEOLOGICAL CHARACTERIZATION [J].

ELLIOTT, JH ;

GANZ, AJ .

[5]

Kerker M, 1969, SCATTERING LIGHT OTH

[6]

MARET G, 1981, POLYM BULL, V4, P291, DOI 10.1007/BF00255106

[7]

MILAS M, 1981, ACS SYM SER, V150, P25

[8]

MORRIS ER, 1977, ACS S SERIES, V81, P45

PRUDHOMME, RK ;

LONG, RE .

[10] PACKING OF EQUAL SPHERES [J].

SCOTT, GD .