Foods as dispersed systems. Thermodynamic aspects of composition-property relationships in formulated food

Journal of Thermal Analysis and Calorimetry

Volumn 61, Issue 2, 2000, Pages 397-409

  Tolstoguzov, V ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; GELS; MACROMOLECULES; MIXING; PH; PHASE SEPARATION; POLYSACCHARIDES; PROTEINS; SOLUBILITY; THERMODYNAMIC PROPERTIES;

FOOD DISPERSION FUNCTIONS;

FOOD PRODUCTS;

EID: 0033666994     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1010109232049     Document Type: Article

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