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. PilosofVolume:
27
Year:
2012
Language:
english
Pages:
11
DOI:
10.1016/j.foodhyd.2011.09.006
File:
PDF, 1.08 MB
english, 2012