Applicability of leaf protein concentrates from various sources in food: Solubility at food-relevant pH values and air-water interfacial properties-Reference-Cited by-同舟云学术

Applicability of leaf protein concentrates from various sources in food: Solubility at food-relevant pH values and air-water interfacial properties

Published:2023-07 Issue: Volume:184 Page:114962
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Nynäs Anna-Lovisa^ORCID,Newson William R.^ORCID,Langton Maud,Wouters Arno G.B.^ORCID,Johansson Eva

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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5. Interfacial rheological properties of adsorbed protein layers and surfactants: A review;Bos;Advances in Colloid and Interface Science,2001

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