| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604111 | Food Hydrocolloids | 2016 | 9 Pages |
Abstract
Heat stability of EWP emulsions depends on pH and thermal history correlated with hydrophobic interaction and electrostatic repulsion.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Cuihua Chang, Fuge Niu, Yujie Su, Yan Qiu, Luping Gu, Yanjun Yang,