Work

Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions

Year: 2012

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2012.12.008

Authors: Luana Carolina Bosmuler Züge, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Joana Léa Meira Silveira, Agnes de Paula Scheer

Institution: Universidade Federal do Paraná

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Universidade Federal do Paraná

OpenAlex ID: W2016708461

FWCI: 3.763

Cites: 34

Cited by: 70

Related to: 10