Calcium-Induced Destabilization of Oil-in-Water Emulsions Stabilized by Caseinate or by ?-Lactoglobulin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05681.x/fullpdf
Reference26 articles.
1. Binding of bivalent cations to α-lactalbumin and β-lactoglobulin: effect of pH and ionic strength
2. Coalescence Index of Protein-Stabilized Emulsions
3. Binding of calcium ions to bovine αsl-casein and precipitability of the protein–calcium ion complexes
4. Ionic strength effects on the electrophoretic mobility of casein-coated polystyrene latex particles
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