| 1 |
Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch
Dolz M, Hernandez MJ, Delegido J, Alfaro MC, Munoz J
Journal of Food Engineering, 81(1), 179, 2007 |
| 2 |
Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum, and locust bean gum
Dolz M, Hernandez MJ, Delegido J
Journal of Applied Polymer Science, 102(1), 897, 2006 |
| 3 |
Analysis of stability of food emulsions by Eyring's theory: Influence of different biopolymers
Dolz M, Hernandez MJ, Cabeza C, Casanovas A, Delegido J
Journal of Applied Polymer Science, 92(4), 2653, 2004 |
| 4 |
Analysis of stability of food emulsions by Eyring's theory: Influence of different biopolymers (vol 92, pg 2653, 2004)
Dolz M, Hernandez MJ, Cabeza C, Casanovas A, Delegido J
Journal of Applied Polymer Science, 93(1), 481, 2004 |
| 5 |
Kinetic interpretation of influence of sodium chloride concentration and temperature on xanthan gum dispersion flow model
Dolz M, Hernandez MJ, Delegido J
Journal of Applied Polymer Science, 83(2), 332, 2002 |
