Effect of heat denaturation on the adsorption of β-lactoglobulin at the oil/water interface and on coalescence stability of emulsions
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials
Reference43 articles.
1. Food Emulsions,1976
2. Encyclopedia of Emulsion Technology;Tadros,1984
3. Adsorption of proteins at the polar oil—water interface
4. Proteins at liquid interfaces
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