| Título: | Fat particle structure and stability of food emulsions (1998) |
| Autores: | XU, WEN /et al/, Autor |
| Tipo de documento: | Article : texto impreso |
| Dentro : | JOURNAL OF FOOD SCIENCE (Vol. 63 Nro. 2, mar.-abr.1998) |
| Artículo en la página: | pp. 183-188 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
Nondestructive Kossel diffraction technique based on the principle of backlight scattering to characterize the structure formation in concentrated model food emulsions.
Palabras Clave: particle structure, emulsion stability, ligth scattering, caseinate, gum, shear rate |
