Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2013.802331
Reference58 articles.
1. Emulsifying Properties of Lipid-Reduced, and Calcium-Reduced Whey Protein Concentrates
2. Emulsion Properties of Casein and Whey Protein Hydrolysates and the Relation with Other Hydrolysate Characteristics
3. Dilatational rheology of protein+non-ionic surfactant films at air–water and oil–water interfaces
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