The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions

Author:

Seta Lucia,Baldino Noemi,Gabriele Domenico,Lupi Francesca R.,de Cindio Bruno

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

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3. Interactions of polysaccharides with b-lactoglobulin adsorbed films at the air–water interface;Baeza;Food Hydrocolloids,2005

4. Rheological modelling of plaster deposition for painting restoration;Baldino;Applied Rheology,2010

5. Protein-polysaccharide interactions for stabilization of food emulsions;Benichou;Journal of Dispersion Science and Technology,2002

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