Author:
Færgemand M,Murray B.S,Dickinson E,Qvist K.B
Subject
Applied Microbiology and Biotechnology,Food Science
Reference12 articles.
1. Surface and emulsifying properties of caseins;Dickinson;Journal of Dairy Research,1989
2. An introduction to food colloids;Dickinson,1992
3. Time-dependent surface viscosity of adsorbed films of casein+gelatine at the oil–water interface;Dickinson;Journal of Colloid and Interface Science,1985
4. Protein adsorption at air–water and oil–water interfaces;Dickinson,1988
5. Competitive adsorption of αs1-casein and β-casein in oil-in-water emulsions;Dickinson;Food Hydrocolloids,1988
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