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Volumn 8, Issue 40, 2012, Pages 10213-10225

The design of emulsions and their fate in the body following enteral and parenteral routes

Author keywords

[No Author keywords available]

Indexed keywords

BIO-SURFACTANTS; BLOOD STREAMS; GASTROINTESTINAL TRACT; INTERFACIAL COMPOSITION; INTERNAL STRUCTURE; OIL DROPLETS; OIL-IN-WATER EMULSIONS; STABILITY ISSUES;

EID: 84867025891     PISSN: 1744683X     EISSN: 17446848     Source Type: Journal    
DOI: 10.1039/c2sm26215k     Document Type: Review
Times cited : (25)

References (125)
  • 5
    • 0002264552 scopus 로고    scopus 로고
    • Processing of Foods and the Sensory Evaluation of Texture
    • ed. A. J. Rosenthal, Oxford: Chapman and Hall, UK
    • M. R. Heath and J. F. Prinz, Processing of Foods and the Sensory Evaluation of Texture, in Food Texture, Measurement and Perception, ed., A. J. Rosenthal, Oxford: Chapman and Hall, UK, 1999, pp. 18-29
    • (1999) Food Texture, Measurement and Perception , pp. 18-29
    • Heath, M.R.1    Prinz, J.F.2
  • 12
  • 21
    • 33646945778 scopus 로고    scopus 로고
    • Colloidal Behaviour of Food Emulsions under Oral Conditions
    • ed. Dickinson, The Royal Society of Chemistry, Cambridge, UK
    • G. A. van Aken, M. H. Vingerhoeds and E. H. A. Hoog, Colloidal Behaviour of Food Emulsions Under Oral Conditions, in Food Colloids: Interaction, Microstructure and Processing, ed., Dickinson, The Royal Society of Chemistry, Cambridge, UK, 2005, vol. 298, pp. 356-366
    • (2005) Food Colloids: Interaction, Microstructure and Processing , vol.298 , pp. 356-366
    • Van Aken, G.A.1    Vingerhoeds, M.H.2    Hoog, E.H.A.3
  • 89


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.