Food emulsifiers: Structure-reactivity relationships, design, and applications.

Citation:

Nissim. Garti. 2002. “Food Emulsifiers: Structure-Reactivity Relationships, Design, And Applications.”. In Phys. Prop. Lipids, Pp. 265–386. Marcel Dekker, Inc. doi:10.1201/9780203909171.ch9.

Abstract:

A review on trends and progress in the exploration of new emulsifiers extd. from natural or biotechnol. sources and chem. or enzymically modified to fit the needs of new and advanced products in the food industry. [on SciFinder(R)]
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