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Journal of Food Science

Volumn 66, Issue 4, 2001, Pages 570-657

Interaction between emulsion droplets and Escherichia coli cells

(3) Li, J a Mcclements, D J b Mclandsborough, L A b

a Molecular Circuitry Inc (United States)

b UNIVERSITY OF MASSACHUSETTS (United States)

Author keywords

Creaming; E. coli; Emulsion stability; Particle size; Surface charge

Indexed keywords

BACTERIAL CELL; CHEMICAL AND PHYSICAL PROPERTIES; CREAMING STABILITY; DODECYLTRIMETHYLAMMONIUM BROMIDE; FLOCCULATION; FOOD SAFETY; GENETIC STRAIN; WATER OIL CREAM;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 0034947180 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2001.tb04603.x Document Type: Article

Times cited : (36)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.