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Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates

✍ Scribed by Gonzalo G. Palazolo; Delia A. Sorgentini; Jorge R. Wagner

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Emulsifying properties and surface behav

✍ Gonzalo G. Palazolo; Delia A. Sorgentini; Jorge R. Wagner 📂 Article 📅 2004 🏛 Springer-Verlag 🌐 English ⚖ 578 KB

Coalescence of o/w emulsions stabilized

✍ Flavio E. Mitidieri; Jorge R. Wagner 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 222 KB

Adsorption of Soy Protein Isolate in Oil

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Comparative Evaluation of Whey Protein C

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