articleTop 1% cited
Food emulsions: principles, practice, and techniques
Trends in Food Science & Technology · 1999 · Vol. 10(6-7) · pp. 241–241
P. Walstra✉(Wageningen University & Research)
Proteins in Food SystemsPickering emulsions and particle stabilizationBiochemical Analysis and Sensing TechniquesGliadinEmulsionAdsorptionChemistryPulmonary surfactantSolubilityChromatographyChemical engineeringCitric acidAqueous solution
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