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Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface
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The 8 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.jfoodeng.2019.109871_bib9
no DOI — not checked10.1016/j.jfoodeng.2019.109871_bib25
no DOI — not checkedFood emulsifiers
no DOI — not checked10.1016/j.jfoodeng.2019.109871_bib42
no DOI — not checked10.1016/j.jfoodeng.2019.109871_bib43
no DOI — not checkedGlycerides (mono and di)
no DOI — not checked10.1016/j.jfoodeng.2019.109871_bib65
no DOI — not checked10.1016/j.jfoodeng.2019.109871_bib67
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