Rheology and processing of salad dressing emulsions

This publication has 21 references indexed in Scilit:

• Flow behavior of sucrose stearate/water systems
  Journal of Oil & Fat Industries, 1992
• The interaction of sucrose esters with β-lactoglobulin and β-casein from bovine milk
  Food Hydrocolloids, 1992
• The relaxation time spectrum of nearly monodisperse polybutadiene melts
  Rheologica Acta, 1992
• The relaxation of polymers with linear flexible chains of uniform length
  Rheologica Acta, 1990
• Chain structure and entanglement
  Journal of Polymer Science Part B: Polymer Physics, 1989
• The Phenomenological Theory of Linear Viscoelastic Behavior
  Published by Springer Nature ,1989
• Elastic and Rheological Properties of Hydrocarbon Gels
  Berichte der Bunsengesellschaft für physikalische Chemie, 1988
• Effect of Egg Yolk and Egg Yolk + Salt on Rheological Properties and Particle Size Distribution of Model Oil‐in‐ Water Salad Dressing Emulsions
  Journal of Food Science, 1988
• Stopping of crosslinking reaction in a PDMS polymer at the gel point
  Polymer Bulletin, 1985
• Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
  Biochimica et Biophysica Acta (BBA) - Protein Structure, 1980