Emulsifying Properties of Food Proteins: Bovine Mi cellar Casein
- 1 July 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (4), 1107-1110
- https://doi.org/10.1111/j.1365-2621.1988.tb13540.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry, 1978
- On the average hydrophobicity of proteins and the relation between it and protein structureJournal of Theoretical Biology, 1967