The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. - Concepedia

Concepedia

Publication | Closed Access

The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin.

42

Citations

14

References

2004

Year

Vincent Rampon, Chantal Brossard, Nadine Mouhous-Riou, Benoı̂t Bousseau, Geneviève Llamas, Claude Génot

Advances in Colloid and Interface Science

Food ColloidBiochemistryProtein EmulsifierOil-in-water EmulsionsApolar PhaseProtein Phase SeparationBiophysicsEmulsion

References

	Year	Citations

Page 1