Soy and meat proteins as emulsion stabilizers. 4. The stability and interfacial rheology of O/W emulsions stabilised by soy and meat protein fractions - Concepedia

Concepedia

Publication | Closed Access

Soy and meat proteins as emulsion stabilizers. 4. The stability and interfacial rheology of O/W emulsions stabilised by soy and meat protein fractions

44

Citations

11

References

1984

Year

Hercilio Rivas, P. Sherman

Colloids and Surfaces

Food ChemistryFood ColloidEngineeringEmulsionO/w EmulsionsRheologyProtein EngineeringFood EngineeringFood StructureMeat ProteinsBiomolecular EngineeringEmulsion StabilizersHealth Sciences

References

	Year	Citations

Page 1