Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15866.x/fullpdf
Reference24 articles.
1. An estimate of the enthalpic contribution to the interaction between dextran and albumin
2. Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
3. Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength
4. K. Demetriades, and D.J. McClements, 1998 . Influence of dextran sulfate and electrolyte on the flocculation of oil-in-water emulsions stabilized by a nonionic surfactant . J. Agric. Food Chem.In press.
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