| 000 | 01467 a2200385 4500 | ||
|---|---|---|---|
| 005 | 20250515033707.0 | ||
| 264 | 0 | _c20060829 | |
| 008 | 200608s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf052860a _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHarnsilawat, Thepkunya | |
| 245 | 0 | 0 |
_aStabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cJul 2006 |
||
| 300 |
_a5540-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 |
_aAlginates _xchemistry |
| 650 | 0 | 4 |
_aBeverages _xanalysis |
| 650 | 0 | 4 |
_aCarrageenan _xchemistry |
| 650 | 0 | 4 | _aCorn Oil |
| 650 | 0 | 4 | _aDrug Stability |
| 650 | 0 | 4 |
_aEmulsions _xchemistry |
| 650 | 0 | 4 |
_aGlucuronic Acid _xchemistry |
| 650 | 0 | 4 |
_aHexuronic Acids _xchemistry |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aOsmolar Concentration |
| 650 | 0 | 4 |
_aPolysaccharides _xchemistry |
| 650 | 0 | 4 |
_aProteins _xchemistry |
| 650 | 0 | 4 | _aStatic Electricity |
| 650 | 0 | 4 | _aWater |
| 700 | 1 | _aPongsawatmanit, Rungnaphar | |
| 700 | 1 | _aMcClements, David J | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 54 _gno. 15 _gp. 5540-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf052860a _zAvailable from publisher's website |
| 999 |
_c16439027 _d16439027 |
||