期刊：Springer US eBooks [Springer Nature] 日期：1996-01-01被引量：245
标识
DOI：10.1007/978-1-4613-1223-9
摘要
Trends And Developments. Molecular Basis of Protein Functionality. Protein Polysaccharide Interactions. Computer Simulation. Application of Nuclear Magnetic Resonance to Food Emulsions. Ultrasonic Characterization of Food Colloids. Fat Crystallization in Oil in Water Emulsions. Surfactant Micelles in Food. Water-in-Oil-in-Water Multiple Emulsion. More Advances and Challenges. Index
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