The significance of crystalline hydrocarbon chains in aqueous dispersions and emulsions of lipids

This publication has 4 references indexed in Scilit:

• Structural properties of the lipid—water gel phase
  Chemistry and Physics of Lipids, 1973
• Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in bread
  International Journal of Food Science & Technology, 1970
• Fermi Surface of Cadmium: Radio-Frequency Size Effect
  Physical Review B, 1968
• Arrangement of Rotating Molecules in the High-temperature Form of Normal Paraffins
  Nature, 1967