Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose. [electronic resource]
Producer: 20180806Description: 137-149 p. digitalISSN:- 1873-7072
- Carboxymethylcellulose Sodium -- chemistry
- Emulsifying Agents -- chemistry
- Emulsions -- chemistry
- Fat Substitutes -- chemistry
- Food Additives -- chemistry
- Galactans -- chemistry
- Gum Arabic -- chemistry
- Hypromellose Derivatives -- chemistry
- Mannans -- chemistry
- Organic Chemicals -- chemistry
- Plant Gums -- chemistry
- Polysaccharides -- chemistry
- Polysaccharides, Bacterial -- chemistry
- Rheology
- Spectroscopy, Fourier Transform Infrared
- X-Ray Diffraction
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Publication Type: Journal Article
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