Work

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Year: 2010

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2010.09.017

Authors: Cheng Qian, David Julian McClements

Institution: University of Massachusetts Amherst

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: U.S. Department of Agriculture, Massachusetts Department of Agricultural Resources, University of Massachusetts

Award: G8128533991

OpenAlex ID: W2000581595

FWCI: 28.21

Cites: 49

Cited by: 932

Related to: 10