pH value and ionic strength effects on the adsorption kinetics of protein/phospholipid at the chloroform/water interface
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference17 articles.
1. Interaction between β-Lactoglobulin and Phospholipids at the Air/Water Interface
2. Food Emulsifiers and Their Applications;Bos,1995
3. Hydrogen Ion Titration Curves of β-Lactoglobulin1
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