E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
Effects of Sugars on the Formation of Nanometer-Sized Droplets of Vegetable Oil by an Isothermal Low-Energy Emulsification Method
Version of Record online: 22 MAY 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 7, pages E1017–E1021, July 2013
How to Cite
Ikeda, S., Miyanoshita, M. and Gohtani, S. (2013), Effects of Sugars on the Formation of Nanometer-Sized Droplets of Vegetable Oil by an Isothermal Low-Energy Emulsification Method. Journal of Food Science, 78: E1017–E1021. doi: 10.1111/1750-3841.12159
- Issue online: 18 JUL 2013
- Version of Record online: 22 MAY 2013
- Manuscript Accepted: 9 APR 2013
- Manuscript Received: 7 DEC 2012
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