Connection

Peter Bechtel to Emulsions

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This is a "connection" page, showing publications Peter Bechtel has written about Emulsions.
Peter Bechtel
Connection Strength
0.075
Emulsions
  1. Physicochemical Properties of Microencapsulated ?-3 Salmon Oil with Egg White Powder. J Food Sci. 2016 Mar; 81(3):E600-9.
    View in: PubMed
    Score: 0.032
  2. Microencapsulation of menhaden fish oil containing soluble rice bran fiber using spray drying technology. J Food Sci. 2011 May; 76(4):E348-56.
    View in: PubMed
    Score: 0.023
  3. Rheological and functional properties of catfish skin protein hydrolysates. J Food Sci. 2010 Jan-Feb; 75(1):E11-7.
    View in: PubMed
    Score: 0.021
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.