Effect of High-Pressure Treatment of Protein on the Rheology of Flocculated Emulsions Containing Protein and Polysaccharide
Author:
Affiliation:
1. Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960188z
Reference46 articles.
1. Continuum percolation and pair-connectedness function in binary mixtures of strongly interacting particles
2. Renaturation of metmyoglobin subjected to high isostatic pressure
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