Qiu, Hong <br/><br/>
The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts.  [electronic resource] 

 -  Molecules (Basel, Switzerland)  Jan 2020 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1420-3049 
<br/><br/><label>Standard No.: </label>10.3390/molecules25020302  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biomass<br/>Carbon Dioxide--chemistry<br/>Emulsifying Agents--analysis<br/>Esters--analysis<br/>Food Additives--analysis<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Hydrogenation<br/>Magnesium Chloride--chemistry<br/>Particle Size<br/>Pressure<br/>Resins, Plant--chemistry<br/>Soybean Oil--chemistry<br/>Surface Tension<br/>Water--chemistry<br/>Xylitol--analysis