SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 4, Issue 9, 2013, Pages 1369-1375

Cocoa particles for food emulsion stabilisation

(3) Gould, Joanne a Vieira, Josélio b Wolf, Bettina a

a UNIVERSITY OF NOTTINGHAM (United Kingdom)

b NESTLÉ RESEARCH CENTER (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFYING PROPERTY; EMULSION STABILITY; LASER DIFFRACTION METHOD; OIL-IN-WATER EMULSIONS; PARTICLE CONCENTRATIONS; PARTICLE MODIFICATION; PARTICLE SUSPENSIONS; WATER-SOLUBLE MOLECULE;

COCOA; EMULSIFICATION; EMULSIONS; OILS AND FATS;

SUSPENSIONS (FLUIDS);

EMULSIFYING AGENT; EMULSION; SOLUTION AND SOLUBILITY; SUNFLOWER OIL; SUSPENSION; VEGETABLE OIL; WATER;

CACAO; CHEMISTRY; EMULSION; FOOD HANDLING; PARTICLE SIZE; PH; SOLUTION AND SOLUBILITY; SUSPENSION; ARTICLE;

CACAO; EMULSIFYING AGENTS; EMULSIONS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; PLANT OILS; SOLUTIONS; SUSPENSIONS; WATER;

EID: 84882985523 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c3fo30181h Document Type: Article

Times cited : (67)

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