Increasing the emulsifying capacity of whey proteins at acidic pH values through covalent modification with allyl isothiocyanate
Author:
Funder
BMBF program Focus, TP 3.4
DFG
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference49 articles.
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3. pH dependent emulsifying properties of beta-lactoglobulin;Das;J. Dispers. Sci. Technol.,1989
4. Effect of thermal treatment on interfacial properties of b-lactoglobulin;Kim;J. Colloid Interface Sci.,2005
5. Protein-stabilized emulsions;McClements;Curr. Opin. Colloid Interface Sci.,2004
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