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Structures and stability of lipid emulsions formulated with..:
Huck-Iriart, C
;
Álvarez-Cerimedo, M.S
;
Candal, R.J
.
http://hdl.handle.net/20.500.12110/paper_13590294_v16_n5_p412_HuckIriart. ,
Link:
https://hdl.handle.net/20.500.12110/paper_13590294_v16..
RT Journal T1
Structures and stability of lipid emulsions formulated with sodium caseinate
UL https://suche.suub.uni-bremen.de/peid=base-ftunibueairesbd:todo:paper_13590294_v16_n5_p412_HuckIriart&Exemplar=1&LAN=DE A1 Huck-Iriart, C A1 Álvarez-Cerimedo, M.S A1 Candal, R.J A1 Herrera, M.L K1 Emulsion K1 Sodium caseinate K1 Stability K1 Structure K1 Convergence of numerical methods K1 Drop breakup K1 Emulsions K1 Gelation K1 Nuclear magnetic resonance spectroscopy K1 Oils and fats K1 Phase interfaces K1 Phase separation K1 Proteins K1 Sodium K1 Structure (composition) K1 Destabilization mechanisms K1 Diffusing-wave spectroscopy K1 Droplet size distributions K1 Nutritional properties K1 Oil-in-water emulsions K1 Physicochemical property K1 Surface-active molecules K1 Emulsification K1 alcohol K1 calcium ion K1 casein K1 caseinate K1 fat droplet K1 lipid emulsion K1 unclassified drug K1 water oil cream K1 confocal laser microscopy K1 flocculation K1 flow kinetics K1 ionic strength K1 molecular stability K1 nuclear magnetic resonance K1 particle size K1 pH K1 physical phase K1 protein content K1 protein structure K1 review K1 spectroscopy K1 temperature sensitivity K1 viscoelasticity K1 X ray crystallography JF http://hdl.handle.net/20.500.12110/paper_13590294_v16_n5_p412_HuckIriart LK http://dx.doi.org/https://hdl.handle.net/20.500.12110/paper_13590294_v16_n5_p412_HuckIriart DO https://hdl.handle.net/20.500.12110/paper_13590294_v16_n5_p412_HuckIriart SF ELIB - SuUB Bremen
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