Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates
Author:
Affiliation:
1. Departamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química, 41012 Sevilla, Spain
2. UR1268 Biopolymères Interactions Assemblages, Equipe Interfaces et Systèmes Dispersés, INRA, F-44316 Nantes, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf2019853
Reference42 articles.
1. Properties of Emulsions Stabilized with Milk Proteins: Overview of Some Recent Developments
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5. Surface dilational rheology of proteins adsorbed at air/water and oil/water interfaces
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