Restricted diffusion: An effective tool to investigate food emulsions

Progress in Colloid and Polymer Science

Volumn 120, Issue , 2002, Pages 23-27

  Colafemmina, G ^a   Palazzo, G ^a   Ceglie, A ^b   Ambrosone, L ^b   Cinelli, G ^b   Di Lorenzo, V ^b  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Butter; Droplet size distribution; Extra virgin olive oil; NMR; Restricted diffusion

Indexed keywords

OLIVE OIL; SODIUM CHLORIDE; WATER;

ARTICLE; BUTTER; DIFFUSION; DIFFUSION COEFFICIENT; EMULSION; MATHEMATICAL COMPUTING; MICROSCOPY; NUCLEAR MAGNETIC RESONANCE;

EID: 0036949717     PISSN: 0340255X     EISSN: None     Source Type: Book Series    
DOI: 10.1007/3-540-45291-5_3     Document Type: Article

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