Oil–water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations
Author:
Funder
National Natural Science Foundation of China
CARS
Key Research and Development Program of Ningxia
Publisher
Elsevier BV
Reference35 articles.
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3. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region;Carbonaro;Amino Acids,2010
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5. Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by synchrotron radiation circular dichroism;Day;Food Hydrocolloids,2014
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