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Volumn 59, Issue 2, 1997, Pages 237-245

Surface films formed by milk in hard water

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM CHLORIDE; WATER;

EID: 0030889726     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00276-2     Document Type: Article
Times cited : (4)

References (16)
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  • 2
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    • Chemical and engineering factors associated with fouling and cleaning in milk processing
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    • Changani, S. D., Belmar-Beiny, M. T. & Fryer, P. J. (1997). Chemical and engineering factors associated with fouling and cleaning in milk processing. Expth. Therm. Fluid Sci., in press.
    • (1997) Expth. Therm. Fluid Sci.
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  • 3
    • 0040586124 scopus 로고
    • Surface properties of the milk fat globule membrane: Competition between casein and membrane material
    • eds E. Dickinson & D. Lorient. Royal Society of Chemistry, Cambridge
    • Chazelas, S., Razafindralambo, H., de Chassart, Q. D. & Paquot, M. (1995). Surface properties of the milk fat globule membrane: competition between casein and membrane material. In Food Macromolecules and Colloids, eds E. Dickinson & D. Lorient. Royal Society of Chemistry, Cambridge, pp. 95-98.
    • (1995) Food Macromolecules and Colloids , pp. 95-98
    • Chazelas, S.1    Razafindralambo, H.2    De Chassart, Q.D.3    Paquot, M.4
  • 5
    • 0024900359 scopus 로고
    • Food colloids - An overview
    • Dickinson, E. (1989). Food colloids - an overview. Colloids Surfaces, 42, 191-204.
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    • Dickinson, E.1
  • 6
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    • A neutron reflectivity study of the adsorption of ψασειν ατ φλνιδ ιντερφαψεσ•
    • Dickinson, E., Horne, D. S., Phipps, J. S. & Richardson, R. M. (1993). A neutron reflectivity study of the adsorption of ψασειν ατ φλνιδ ιντερφαψεσ• Langmuir, 9, 242-248.
    • (1993) Langmuir , vol.9 , pp. 242-248
    • Dickinson, E.1    Horne, D.S.2    Phipps, J.S.3    Richardson, R.M.4
  • 7
    • 0000896374 scopus 로고
    • Some changes to the properties of milk protein caused by high-pressure treatment
    • eds E. Dickinson & D. Lorient. Royal Society of Chemistry, Cambridge
    • Johnston, D. E. & Murphy, R. J. (1995). Some changes to the properties of milk protein caused by high-pressure treatment. In Food Macromolecules and Colloids, eds E. Dickinson & D. Lorient. Royal Society of Chemistry, Cambridge, pp. 134-140.
    • (1995) Food Macromolecules and Colloids , pp. 134-140
    • Johnston, D.E.1    Murphy, R.J.2
  • 8
    • 0030094235 scopus 로고    scopus 로고
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    • McCrae, C.H.1    Lepoetre, A.2
  • 9
    • 0000873734 scopus 로고
    • The membranes of recombined fat globules. 2 Composition
    • Oortwijn, H. & Walstra, P. (1979). The membranes of recombined fat globules. 2 Composition. Neth. Milk Dairy J., 33, 134-154.
    • (1979) Neth. Milk Dairy J. , vol.33 , pp. 134-154
    • Oortwijn, H.1    Walstra, P.2
  • 11
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  • 12
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  • 13
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  • 14
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.