Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides-Reference-Cited by-同舟云学术

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Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides

Published:1991-06 Issue:3 Volume:5 Page:281-296
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dickinson Eric,Galazka Vanda B.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

1. Colloids in Food;Dickinson,1982

2. Advances in Food Emulsions and Foams;Dickinson,1988

3. Food Polymers, Gels and Colloids;Dickinson,1991

4. Physicochemical properties of maltosyl and glucosaminyl derivatives of beta-lactoglobulin

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