Proteins and emulsifiers at liquid interfaces-Reference-Cited by-同舟云学术

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Proteins and emulsifiers at liquid interfaces

Published:2004-05 Issue: Volume:108-109 Page:63-71
ISSN:0001-8686
Container-title:Advances in Colloid and Interface Science
language:en
Short-container-title:Advances in Colloid and Interface Science

Author:

Wilde Peter,Mackie Alan,Husband Fiona,Gunning Patrick,Morris Victor

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference54 articles.

1. Protein‐stabilized foams and emulsions

2. Developments in Food Proteins, vol. 4;Mitchell,1986

3. Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional

4. Development of the Rehbinder’s concept on structure-mechanical barrier in stability of dispersions stabilized with proteins

5. Recent advances in structure and function of food proteins: QSAR approach

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