Publication | Closed Access
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH
181
Citations
39
References
2020
Year
Food ColloidEngineeringOil-water InterfaceRheologyProtein EngineeringFood EngineeringDilatational Rheological PropertiesIsolate ComplexesBiomolecular EngineeringEmulsion
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