Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

✍ Scribed by Green, Ali J.; Littlejohn, Karen A.; Hooley, Paul; Cox, Philip W.

• Book ID: 121231759
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 786 KB
• Volume: 18
• Category: Article
• ISSN: 1359-0294
• DOI: 10.1016/j.cocis.2013.04.008