Effect of chitosan size on destabilization of oil/water emulsions stabilized by whey protein

Author:

Lopes Isadora S.,Michelon Mariano,Forster Tânia Carneiro,Cunha Rosiane L.ORCID,Picone Carolina S.F.

Funder

Fundação de Amparo a Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Cientifico e Tecnológico

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference46 articles.

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3. A review on approaches for efficient recovery of whey proteins from dairy effluents;Ganju;J. Food Eng.,2017

4. Aplicação de lipases no tratamento de águas residuárias com elevados teores de lipídeos;Mendes;Química Nova,2005

5. Emulsifier functionality and process engineering: progress and challenges;Costa;Food Hydrocoll.,2017

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