The interaction of sucrose esters with β-lactoglobulin and β-casein from bovine milk
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference21 articles.
1. Colloids in Food;Dickinson,1982
2. Competitive adsorption of food macromolecules and surfactants at the oil-water interface
3. The influence of surface composition and molecular diffusion on the stability of foams formed from protein/surfactant mixtures
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