Protein‐stabilized foams and emulsions-Reference-Cited by-同舟云学术

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Protein‐stabilized foams and emulsions

Published:1981-10 Issue:2 Volume:15 Page:155-203
ISSN:0099-0248
Container-title:C R C Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:C R C Critical Reviews in Food Science and Nutrition

Author:

Hailing Peter J.,Walstra Pieter

Publisher

Informa UK Limited

Subject

General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398109527315

Reference173 articles.

1. Functional properties of proteins in foods: A survey

2. Graham, D. E. 1976. “Structure of Adsorbed Protein Films and Stability of Foams and Emulsions”. London, U. K.: Council for National Academic Awards. Ph.D. thesis

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