Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions

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

• Publisher: Springer-Verlag
• Year: 2004
• Tongue: English
• Weight: 578 KB
• Volume: 81
• Category: Article
• ISSN: 0003-021X
• DOI: 10.1007/s11746-004-953-0