Article citationsMore>>

C. Quin and D. J. Mc Clement, “Formation of Nano- emulsions Stabilized by Model Food Grade Emulsifiers Using High Pressure Homogenization: Factors Effecting Particle Size,” Food Hydrocolloids, Vol. 25, No. 5, 2011, pp. 1000-1008. doi:10.1016/j.foodhyd.2010.09.017

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top