STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein
- 1 November 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (6), 852-855
- https://doi.org/10.1111/j.1365-2621.1970.tb02011.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Meat EmulsionsPublished by Elsevier ,1968
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
- CHANGES IN THE RHEOLOGICAL PROPERTIES OF EMULSIONS ON AGING, AND THEIR DEPENDENCE ON THE KINETICS OF GLOBULE COAGULATIONThe Journal of Physical Chemistry, 1963
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963