Hydroxypropylmethylcellulose–β-lactoglobulin mixtures at...

Hydroxypropylmethylcellulose–β-lactoglobulin mixtures at the oil–water interface. Bulk, interfacial and emulsification behavior as affected by pH

Nerina A. Camino, Cecilio Carrera Sanchez, Juan M. Rodríguez Patino, Ana M.R. Pilosof
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Volume:
27
Year:
2012
Language:
english
Pages:
11
DOI:
10.1016/j.foodhyd.2011.09.006
File:
PDF, 1.08 MB
english, 2012
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