Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption
- 1 January 2002
- journal article
- Published by Elsevier in Food Research International
- Vol. 35 (6), 547-557
- https://doi.org/10.1016/s0963-9969(01)00155-7
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
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