المؤلفون: Yang J; TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, the Netherlands; Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands., Shen P; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands., de Groot A; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands., Mocking-Bode HCM; Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6700AA Wageningen, the Netherlands., Nikiforidis CV; Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands., Sagis LMC; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands. Electronic address: leonard.sagis@wur.nl.

المصدر: Journal of colloid and interface science [J Colloid Interface Sci] 2024 May 15; Vol. 662, pp. 192-207. Date of Electronic Publication: 2024 Feb 08.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Academic Press Country of Publication: United States NLM ID: 0043125 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-7103 (Electronic) Linking ISSN: 00219797 NLM ISO Abbreviation: J Colloid Interface Sci Subsets: MEDLINE

مواضيع طبية MeSH: Brassica napus*/chemistry , Brassica rapa*, Emulsions/chemistry ; Rheology ; Water/chemistry