Surface tension and dilational rheology of mixed β-casein – β-lactoglobulin aqueous solutions at the water/air interface
Author:
Funder
ESA MAPs
ICCCW NASU
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference37 articles.
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5. Adsorbed layers formed from mixtures of proteins;Damodaran;Current Opinion in Colloid & Interface Science,2004
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