Influence of Protein Interfacial Composition on Salt Stability of Mixed Casein Emulsions
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/jf970600q
Reference26 articles.
1. Kinetics of the Calcium-Induced Instability of Oil-in-Water Emulsions: Studies Under Quiescent and Shearing Conditions
2. Dynamics of Exchange between αS1-Casein and β-Casein during Adsorption at Air−Water Interface
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