Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids-Reference-Cited by-同舟云学术

Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

Published:2011-07 Issue:5 Volume:25 Page:1112-1121
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fabra M.J.,Pérez-Masiá R.,Talens P.,Chiralt A.

Funder

Spanish Ministerio de Educación y Ciencia

Conselleria de Educación de la Comunidad Valenciana

Vice-rectorate for Research from UPV

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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