Surface tension and dilational rheology of mixed β-casein...

Food Hydrocolloids 2020 / 09 Vol. 106

Surface tension and dilational rheology of mixed β-casein – β-lactoglobulin aqueous solutions at the water/air interface

Fainerman, V.B., Aksenenko, E.V., Makievski, A.V., Trukhin, D.V., Yeganehzad, S., Gochev, G., Miller, R.
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Volume:
106
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.105883
Date:
September, 2020
File:
PDF, 1.63 MB
2020
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