메뉴 건너뛰기




Volumn 94, Issue 12, 1998, Pages 1657-1669

Proteins at interfaces and in emulsions. Stability, rheology and interactions

Author keywords

[No Author keywords available]

Indexed keywords


EID: 33748659015     PISSN: 09565000     EISSN: None     Source Type: Journal    
DOI: 10.1039/a801167b     Document Type: Article
Times cited : (340)

References (163)
  • 16
    • 33748657169 scopus 로고    scopus 로고
    • H. E. Swaisgood, in ref. 2, p. 1
    • H. E. Swaisgood, in ref. 2, p. 1.
  • 20
    • 33748655443 scopus 로고    scopus 로고
    • D. G. Schmidt, in ref. 2, p. 61
    • D. G. Schmidt, in ref. 2, p. 61.
  • 51
    • 33748645758 scopus 로고    scopus 로고
    • P. J. Atkinson, E. Dickinson, D. S. Home, J. Leaver, F. A. M. Leermakers and R. M. Richardson, in ref. 7, p. 217
    • P. J. Atkinson, E. Dickinson, D. S. Home, J. Leaver, F. A. M. Leermakers and R. M. Richardson, in ref. 7, p. 217.
  • 53
    • 33748636055 scopus 로고    scopus 로고
    • Ph.D. thesis, University of Leeds
    • T. M. Flynn, Ph.D. thesis, University of Leeds, 1997.
    • (1997)
    • Flynn, T.M.1
  • 89
    • 0001905890 scopus 로고
    • ed. R. D. Bee, P. Richmond and J. Mingins, Royal Society of Chemistry, London
    • E. Dickinson and C. M. Woskett, in Food Colloids, ed. R. D. Bee, P. Richmond and J. Mingins, Royal Society of Chemistry, London, 1989, p. 74.
    • (1989) Food Colloids , pp. 74
    • Dickinson, E.1    Woskett, C.M.2
  • 96
    • 0040486189 scopus 로고
    • ed. E. Dickinson and D. Lorient, Royal Society of Chemistry, Cambridge
    • J. Chen, J. Evison and E. Dickinson, in Food Macromolecules and Colloids, ed. E. Dickinson and D. Lorient, Royal Society of Chemistry, Cambridge, 1995, p. 256.
    • (1995) Food Macromolecules and Colloids , pp. 256
    • Chen, J.1    Evison, J.2    Dickinson, E.3
  • 112
    • 33748648623 scopus 로고    scopus 로고
    • K. Boode and P. Walstra, in ref. 106, p. 23
    • K. Boode and P. Walstra, in ref. 106, p. 23.
  • 120
    • 33748643424 scopus 로고    scopus 로고
    • M. J. W. Povey, in ref. 87, p. 196
    • M. J. W. Povey, in ref. 87, p. 196.
  • 127
    • 33748638253 scopus 로고    scopus 로고
    • Ph.D. thesis, University of Leeds
    • M. Golding, Ph.D. thesis, University of Leeds, 1997.
    • (1997)
    • Golding, M.1
  • 136
    • 0007013112 scopus 로고    scopus 로고
    • ed. G. O. Phillips, P. A. Williams and D. J. Wedlock, Oxford University Press, Oxford
    • E. Dickinson and S-T. Hong, in Gums and Stabilisers for the Food Industry, ed. G. O. Phillips, P. A. Williams and D. J. Wedlock, Oxford University Press, Oxford, 1996, vol. 8. p. 319.
    • (1996) Gums and Stabilisers for the Food Industry , vol.8 , pp. 319
    • Dickinson, E.1    Hong, S.-T.2
  • 142
    • 33748663091 scopus 로고    scopus 로고
    • E. Dickinson and K. Pawlowsky, in ref. 136, p. 181
    • E. Dickinson and K. Pawlowsky, in ref. 136, p. 181.
  • 147
    • 33748664425 scopus 로고    scopus 로고
    • E. Dickinson, in ref. 7, p. 107
    • E. Dickinson, in ref. 7, p. 107.
  • 158
    • 33748622501 scopus 로고    scopus 로고
    • ed. S. E. Harding, S. E. Hill and J. R. Mitchell, Nottingham University Press, Nottingham
    • E. Dickinson, in Biopolymer Mixtures, ed. S. E. Harding, S. E. Hill and J. R. Mitchell, Nottingham University Press, Nottingham, 1996, p. 349.
    • (1996) Biopolymer Mixtures , pp. 349
    • Dickinson, E.1
  • 161
    • 33748645562 scopus 로고    scopus 로고
    • T. van Vliet and W. Kloek, in ref. 140, p. 101
    • T. van Vliet and W. Kloek, in ref. 140, p. 101.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.