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The effect of surface active agents on sorption isotherms of a model food system
Theodore P. Labuza, Max Rvtman
Food Science and Nutrition
Research output
:
Contribution to journal
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Article
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peer-review
14
Scopus citations
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Engineering & Materials Science
Isotherms
100%
Sorption
98%
Surface active agents
90%
Capillarity
54%
Monolayers
54%
Desorption
47%
Water
44%
Hysteresis
39%
Adsorption isotherms
28%
Vapor pressure
25%
Hysteresis loops
24%
Cellulose
22%
Surface tension
21%
Condensation
20%
Adsorption
20%
Hydrocarbons
18%
Moisture
17%
Liquids
13%
Oils
13%
Control systems
12%
Experiments
7%
Chemical Compounds
Surface-Active Agent
96%
Hysteresis
81%
Capillarity
76%
Isotherm
63%
Food
59%
Monolayer
41%
Surfactant
37%
Microcrystallinity
29%
Adsorption Isotherm
23%
Desorption
21%
Hydrocarbon
19%
Pore
18%
Liquid
14%
Adsorption
13%