articleFood HydrocolloidsAug 14, 2008Closed access

Hydrocolloids as emulsifiers and emulsion stabilizers

EDEric Dickinson

University of Leeds

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

1,278
total citations
FWCI
28.70
Percentile
100%
References
126
Citations per year

Authors

1

Topics & keywords

Topics
Keywords
  • Creaming
  • Ostwald ripening
  • Emulsion
  • Flocculation
  • Coalescence (physics)
  • Adsorption
  • Chemical engineering
  • Chemistry
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