Showing emulsion properties with common dairy foods

Journal of Chemical Education

Volumn 73, Issue 9, 1996, Pages 844-847

  Bravo Díaz, Carlos ^a   González Romero, Elisa ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0348228580     PISSN: 00219584     EISSN: None     Source Type: Journal    
DOI: 10.1021/ed073p844     Document Type: Article

References (9)

1. Grosser, A. E. J. Chem. Educ. 1984, 61, 362-363.
2. Boyd, J.; Parkinson, C.; Sherman, P. J. Colloid Interface Sci. 1972, 41, 359.
3. Rosen M. J. In Surfactants and Interfacial Phenomena; Wiley: New York, 1978; Chapter 9.
4. Fennema, O. In Food Chemistry; Dekker: New York, 1985; Chapter 4.
5. Frieberg, S. E.; Gourban, R.F.; Kayali, I.H. In Food Emulsions, 2nd ed.; Larsson, K.; Fribera, S. E., Eds.; Dekker: New York, 1990; Chapter 1.
6. Werwey, E. J. W.; Overbeck, Th. G. In Theory of the Stability of Lyophobic Colloids; Elsevier; Amsterdam, 1948.
7. Bancroft, W. D. J. Phys. Chem. 1913, 17, 514.
8. McGee, H. In On Food and Cooking, The Science and Lore of the Kitchen; McMillan: New York, 1984; Chapter 7.
9. Paul, D. C.; Palmer, H. H. In Food Theory and Applications; Wiley: New York, 1972.