The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth

Autor:	Khadije Abdolmaleki, Mohammad Amin Mohammadifar, Golshan Matinfar, Zhian Sheikhi, Kooshan Nayebzadeh
Rok vydání:	2019
Předmět:	Ostwald ripening food.ingredient Tragacanth General Chemical Engineering Sunflower oil Organic Chemistry Pulp and paper industry Oil in water chemistry.chemical_compound symbols.namesake food chemistry Oil phase Palm oil symbols
Zdroj:	Journal of the American Oil Chemists' Society. 96:795-803
ISSN:	1558-9331 0003-021X
DOI:	10.1002/aocs.12248
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2bcf87d5fc110afc5d5454d35f61246e https://doi.org/10.1002/aocs.12248 Zobrazit plný text záznamu Plný text