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Origin of the extremely high elasticity of bulk emulsions, ..:
Tsibranska, Sonya
;
Tcholakova, Slavka
;
Golemanov, Konstantin
...
Food Chemistry. 316 (2020) - p. 126365 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2020.126365
RT Journal T1
Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.126365&Exemplar=1&LAN=DE A1 Tsibranska, Sonya A1 Tcholakova, Slavka A1 Golemanov, Konstantin A1 Denkov, Nikolai A1 Arnaudov, Luben A1 Pelan, Eddie A1 Stoyanov, Simeon D. PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 316 SP 126365 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.126365 DO https://doi.org/10.1016/j.foodchem.2020.126365 SF ELIB - SuUB Bremen
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