Protein isolates from Cajanus cajan L. as surfactant for o:w emulsions: pH and ionic strength influence on protein structure and emulsion stability - Concepedia

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Protein isolates from Cajanus cajan L. as surfactant for o:w emulsions: pH and ionic strength influence on protein structure and emulsion stability

25

Citations

40

References

2021

Year

E. Sosa, María G. Cháves, J. Sebastian Henao Ossa, Alejandra Viviana Quiroga, María Victoria Avanza

Food Bioscience

BiochemistryIonic Strength InfluenceProtein FoldingCajanus Cajan L.W EmulsionsBiomolecular EngineeringEmulsionSurfactant Solution

References

	Year	Citations

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