✦ LIBER ✦

Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

✍ Scribed by A.M. Herrero; P. Carmona; T. Pintado; F. Jiménez-Colmenero; C. Ruíz-Capillas

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Olive oil-in-water emulsions stabilized

✍ A.M. Herrero; P. Carmona; T. Pintado; F. Jiménez-Colmenero; C. Ruíz-Capillas 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 399 KB

SOY AND MEAT PROTEINS AS FOOD EMULSION S

✍ H. J. RIVAS; P. SHERMAN 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 617 KB

Lipid and protein structure analysis of

✍ A.M. Herrero; P. Carmona; T. Pintado; F. Jiménez-Colmenero; C. Ruiz-Capillas 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 359 KB

Emulsifying properties and surface behav

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

The interaction of modified 7S soy prote

✍ M. J. Reeve; P. Sherman 📂 Article 📅 1988 🏛 Springer ⚖ 616 KB

SOY AND MEAT PROTEINS AS FOOD EMULSION S

✍ H. J. RIVAS; P. SHERMAN 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 373 KB