Work

Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies

Year: 2018

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2018.11.019

Authors: Merete B. Munk, Anders Utoft, Flemming H. Larsen, David Needham, Jens Risbo

Institutions: University of Copenhagen, University of Southern Denmark, University of Nottingham, Duke University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funder: Innovationsfonden

OpenAlex ID: W2899718536

FWCI: 1.883

Cites: 28

Cited by: 34

Related to: 10