Viscoelastic Properties of Protein-Stabilized Emulsions: Effect of Protein−Surfactant Interactions
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/jf970536c
Reference37 articles.
1. Towards a phenomenological definition of the term ‘gel’
2. Time-dependent competitive adsorption of milk proteins and surfactants in oil-in-water emulsions
3. Surface shear viscosity and protein-surfactant interactions in mixed protein films adsorbed at the oil-water interface
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