%0 Journal Article
%T Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation
%A Tereshchuk, L.V.
%A Zagorodnikov, K.A.
%A Starovoitova, K.V.
%A Viushinskij, P.A.
%K Emulsifiers, hydrophilic-lipophilic balance, surface-active properties, coagulation structures, crystallization structures, fatty acid composition
%J Food Processing: Techniques and Technology
%D 2022
%N 51
%P 14
%I Kemerovo State University