Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor

Published 2011 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 128, Issue 4, Pages 1023-1028
Publisher
Elsevier BV
Online
2011-04-19
DOI
10.1016/j.foodchem.2011.04.008

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.