JOURNAL ARTICLE
Stabilization of emulsions and foams using barley β-glucan
Year: 2000 Journal: Food Research International Vol: 33 (1)Pages: 27-33 Publisher: Elsevier BV
Keywords:
Differential scanning calorimetry Glucan Emulsion Stabilizer (aeronautics) Surface tension Whey protein Chemistry Chemical engineering Sugar Monoglyceride Whey protein isolate Food science Materials science Chromatography Organic chemistry
Metrics
90
Cited By
1.32
FWCI (Field Weighted Citation Impact)
24
Refs
0.79
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Pickering emulsions and particle stabilization
Physical Sciences → Materials Science → Materials Chemistry
Proteins in Food Systems
Life Sciences → Agricultural and Biological Sciences → Food Science
Polysaccharides Composition and Applications
Life Sciences → Agricultural and Biological Sciences → Food Science
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