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Volumn 191, Issue , 2016, Pages 255-285

Novel stabilisation of emulsions by soft particles: Polyelectrolyte complexes

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Indexed keywords


EID: 84994130221     PISSN: 13596640     EISSN: 13645498     Source Type: Journal    
DOI: 10.1039/c6fd00011h     Document Type: Article
Times cited : (28)

References (100)
  • 5
    • 2142722535 scopus 로고    scopus 로고
    • Protein-based Surfactants. Synthesis, Physicochemical Properties and Applications
    • Marcel Dekker, New York
    • I. A. Nnanna and L. J. Xia, Protein-based Surfactants. Synthesis, Physicochemical Properties and Applications, Surfactant Science Series, Marcel Dekker, New York, 2011, vol. 101
    • (2011) Surfactant Science Series , vol.101
    • Nnanna, I.A.1    Xia, L.J.2
  • 17
    • 0000156714 scopus 로고
    • ed. G. O. Phillips and A. Williams, Royal Society of Chemistry
    • E. Dickinson, in Gums and Stabilisers for the Food Industry, ed., G. O. Phillips, and, P. A. Williams, Royal Society of Chemistry, 1988, vol. 4, pp. 249-263
    • (1988) Gums and Stabilisers for the Food Industry , vol.4 , pp. 249-263
    • Dickinson, E.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.