Protein-Polysaccharide Interactions for Stabilization of Food Emulsions
Author:
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference134 articles.
1. Ueber Emulsionsbildung bei der Vermischung wässeriger Lösungen gewisser gelatinierender Kolloide
2. Functional properties of food proteins and role of protein-polysaccharide interaction
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