Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb15592.x/fullpdf
Reference15 articles.
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2. Properties of oil-in-water emulsions containing gelatin and caseinate;Chesworth;Lebensm Wiss Technol,1985
3. Properties of emulsions stabilized with milk proteins;Dickinson;J Dairy Sci,1997
4. Time-dependent surface pressures of adsorbed films of casein + gelatin at the oil-water interface;Dickinson;Colloids Surf,1985
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