Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface

DOĞAN M., GÖKSEL SARAÇ M., ASLAN TÜRKER D.

Journal of Food Engineering, cilt.275, 2020 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 275
• Basım Tarihi: 2020
• Doi Numarası: 10.1016/j.jfoodeng.2019.109871
• Dergi Adı: Journal of Food Engineering
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
• Sivas Cumhuriyet Üniversitesi Adresli: Evet