Electrokinetic’s aspects of phases interactions in O/W food emulsions

CURCHI, Diana; STURZA, Rodica

dc.contributor.author	CURCHI, Diana
dc.contributor.author	STURZA, Rodica
dc.date.accessioned	2021-12-23T08:46:21Z
dc.date.available	2021-12-23T08:46:21Z
dc.date.issued	2005
dc.identifier.citation	CURCHI, Diana, STURZA, Rodica. Electrokinetic’s aspects of phases interactions in O/W food emulsions. In: Ecological Chemistry: proc. of the intern. conf. 3rd ed., 20-21 mai 2005, Chișinău, Republica Moldova, 2005, p. 480. ISBN 9975-62-133-3.	en_US
dc.identifier.isbn	9975-62-133-3
dc.identifier.uri	http://repository.utm.md/handle/5014/18534
dc.description	Only Abstract	en_US
dc.description.abstract	This work deals with the electrokinetic’s aspects of interactions between the dispersed oil globules of O/W emulsions in the presence of protein and sugars in the aqueous phase.	en_US
dc.language.iso	en	en_US
dc.publisher	Academia de Ştiinţe a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	emulsions	en_US
dc.subject	sugar	en_US
dc.subject	protein	en_US
dc.title	Electrokinetic’s aspects of phases interactions in O/W food emulsions	en_US
dc.type	Article	en_US