Adsorption at interfaces in dairy systems*
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1989.tb01702.x/fullpdf
Reference28 articles.
1. Sequential and competitive adsorption of β-lactoglobulin and x-casein on metal surfaces;Arnebrant;Journal of Colloid and Interface Science,1986
2. Formulation of cream-based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate component;Banks;Journal of the Society of Dairy Technology,1982
3. The mechanical properties of milk protein films spread at the air-water interface;Boyd;Journal of Colloid and Interface Science,1973
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