Surface Activity of Food Proteins: Relationships Between Surface Pressure Development, Viscoelasticity of Interfacial Films and Foam Stability of Bovine Serum Albumin

✍ Scribed by S. H. KIM; J. E. KINSELLA

• Book ID: 108810882
• Publisher: Institute of Food Technologists
• Year: 1985
• Tongue: English
• Weight: 606 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb10525.x