Influence of interfacial mechanisms on the rheology of creaming emulsions

  1. Herranz, B.
  2. Alvarez, M.D.
  3. Ridout, M.J.
  4. Wilde, P.J.
Revue:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Année de publication: 2018

Volumen: 21

Número: 1

Pages: 1322-1331

Type: Article

DOI: 10.1080/10942912.2018.1489838 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus