Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure - Concepedia

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Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure

65

Citations

36

References

2010

Year

Rejane de Castro Santana, Fabiana Perrechil, Ana Carla Kawazoe Sato, Rosiane Lopes Cunha

Food Hydrocolloids

Tissue EngineeringEngineeringCollagen FibersFiber StructureHomogenization PressureProtein ConcentrationBiomedical EngineeringBiophysicsEmulsion

References

	Year	Citations

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