Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy - Concepedia

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Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy

93

Citations

39

References

2010

Year

Ana M. Herrero, P. Carmona, Tatiana Pintado, F. Jiménez‐Colmenero, Claudia Ruíz‐Capillas

Food Hydrocolloids

Food ChemistryFood ColloidLipid AnalysisBiochemistryOlive Oil-in-water EmulsionsInfrared SpectroscopyFood EngineeringLipid ChemistryProtein–lipid InteractionsBiophysicsEmulsionHealth Sciences

References

	Year	Citations

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