Some molecular and colloidal aspects of tea cream formation

Author： Penders M.H.G.M.   Scollard D.J.P.   Needham D.   Pelan E.G.   Davies A.P.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.12, Iss.4, 1998-10, pp. : 443-450

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Mechanistic study of equilibrium and kinetic behaviour of tea cream formation

By Penders M.H.G.M.   Jones D.P.   Needham D.   Pelan E.G.  

Food Hydrocolloids, Vol. 12, Iss. 1, 1998-01 ,pp. : 9-15

Elsevier

Access to resources Recommend Favorite

Effect of pH on cream particle formation and solids extraction yield of black tea

By Liang Y.   Xu Y.  

Food Chemistry, Vol. 74, Iss. 2, 2001-08 ,pp. : 155-160

Elsevier

Access to resources Recommend Favorite

Black tea extract and dental caries formation in hamsters

By Linke Harald A.B.   Legeros Racquel Z.  

International Journal of Food Sciences and Nutrition, Vol. 54, Iss. 1, 2003-01 ,pp. : 89-95

Informa Healthcare

Access to resources Recommend Favorite

Barrier Cream Application Reduces the Formation of DNA Adducts in Lung Tissue of Mice Dermally Exposed to Used Gasoline Engine Oil

By Drexelius Robert J.   Carwardine Krista   Jaeger Marlene   Talaska Glenn  

Applied Occupational and Environmental Hygiene, Vol. 14, Iss. 12, 1999-12 ,pp. : 838-844

Taylor & Francis Ltd

Access to resources Recommend Favorite

Interpretation of subjective ratings: some fundamental aspects

By Lloyd D.W.   Wilson H  

Disaster Prevention and Management: An International Journal, Vol. 11, Iss. 4, 2002-04 ,pp. : 308-311

Emerald Group Publishing Ltd

Access to resources Recommend Favorite