Interfacial Phenomena in Structured Foods

Author:

Golding Matt

Publisher

Wiley-Blackwell

Reference108 articles.

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3. AFM: a versatile tool in biophysics;Alessandrini;Measurement Science & Technology,2005

4. Effects of emulsifiers on protein-fat interaction in ice-cream mix during aging.1.Quantitative-analyses;Barfod;Fett Wissenschaft Technologie-Fat Science Technology,1991

5. Unique Properties of Bubbles and Foam Films Stabilized by HFBII Hydrophobin;Basheva;Langmuir,2011

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