Mixed proteinaceous emulsifiers: review of competitive protein adsorption and the relationship to food colloid stabilization-Reference-Cited by-同舟云学术

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Mixed proteinaceous emulsifiers: review of competitive protein adsorption and the relationship to food colloid stabilization

Published:1986-09 Issue:1 Volume:1 Page:3-23
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dickinson Eric

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference173 articles.

1. The Milk Fat Globule;Mulder,1974

2. Protein‐stabilized foams and emulsions

3. Colloids in Food;Dickinson,1982

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