About Us
What We Do
Our Story
Our Values
Linkam Preferred Partners
News
Events
Careers at Linkam
T&Cs and Policies
Home
Products
Product types
Applications
Custom Projects
Knowledge
Scientific Papers
Application Notes
Search
Support
Manuals
Support Questions
Software Registration
Blog
Contact

Linkam Scientific

About Us
What We Do
Our Story
Our Values
Linkam Preferred Partners
News
Events
Careers at Linkam
T&Cs and Policies
Home
Products
Product types
Applications
Custom Projects
Knowledge
Scientific Papers
Application Notes
Search
Support
Manuals
Support Questions
Software Registration
Blog
Contact
Tabassum Mujtaba
13 August 2018

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Tabassum Mujtaba
13 August 2018
olive-oil-968657_1920.jpg

Read more... 

Tagged: rheology, crystallisation, foam, oil

Newer PostBiodegradable Poly(Butylene Succinate)-Based Composites for Food Packaging
Older PostPlasticizing effect of coconut oil on morphological, mechanical, thermal, rheological, barrier, and optical properties of poly(lactic acid): A promising candidate for food packaging
Back to Top
Linkam Scientific Instruments, Unit 8, Epsom Downs Metro Centre, Tadworth+44 (0)1737 363 476info@linkam.co.uk

Powered by Squarespace