A QUANTITATIVE STUDY OF THE ADSORPTION IN SOLUTION AND AT INTERFACES OF SUGARS, DEXTRIN, STARCH, GUM ARABIC, AND EGG ALBUMIN, AND THE MECHANISM OF THEIR ACTION AS EMULSIFYING AGENTS
Open Access
- 1 May 1922
- journal article
- Published by Elsevier
- Vol. 52 (1), 157-182
- https://doi.org/10.1016/s0021-9258(18)85859-8