𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Protein–emulsifier interactions at the air–water interface

✍ Scribed by Juan M Rodrı́guez Patino; Ma.Rosario Rodrı́guez Niño; Cecilio Carrera Sánchez


Book ID
104394798
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
783 KB
Volume
8
Category
Article
ISSN
1359-0294

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Proteins and emulsifiers at liquid inter
✍ Peter Wilde; Alan Mackie; Fiona Husband; Patrick Gunning; Victor Morris 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 987 KB

The interfacial properties of proteins and emulsifiers have been studied extensively in the field of food colloid research. Emulsions form the basis of a huge range of food products and are generally stabilised by either protein andyor emulsifiers. Proteins have been shown to stabilise emulsions by