Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence
Author:
Affiliation:
1. Laboratoire d'Etude des Interactions des Molécules Alimentaires, INRA, B.P. 71627, F-44326 Nantes Cedex 3, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf001170y
Reference34 articles.
1. Polymerization of whey proteins in whey protein-stabilized emulsions
2. Covalent Modification of Emulsified β-Casein Resulting from Lipid Peroxidation
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