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Volumn 58, Issue 22, 2010, Pages 11932-11938
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Nanoemulsions prepared by a low-energy emulsification method applied to edible films.
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Author keywords
[No Author keywords available]
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Indexed keywords
SOYBEAN PROTEIN;
SURFACTANT;
VEGETABLE OIL;
ARTICLE;
CHEMISTRY;
EMULSION;
EVALUATION;
FOOD HANDLING;
METHODOLOGY;
PARTICLE SIZE;
EMULSIONS;
FOOD TECHNOLOGY;
PARTICLE SIZE;
PLANT OILS;
SOYBEAN PROTEINS;
SURFACE-ACTIVE AGENTS;
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EID: 78651096802
PISSN: None
EISSN: 15205118
Source Type: Journal
DOI: 10.1021/jf102341r Document Type: Article |
Times cited : (83)
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References (0)
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