Whey protein coating increases bilayer rigidity and...

Food Chemistry 2015 / 04 Vol. 173

Whey protein coating increases bilayer rigidity and stability of liposomes in food-like matrices

Frenzel, Monika, Steffen-Heins, Anja
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Volume:
173
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.10.076
Date:
April, 2015
File:
PDF, 747 KB
english, 2015
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