A differential microcalorimetric study of whey proteins and their behaviour in oil-in-water emulsions
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology
Reference33 articles.
1. Proteins at liquid interfaces
2. Competitive adsorption in oil-in-water emulsions containing α-lactalbumin and β-lactoglobulin
3. Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions
4. Structure of adsorbed and desorbed proteins
5. Globular proteins at solid/liquid interfaces
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