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Charge Modifications to Improve the Emulsifying Properties ..:
Ma, Hairan
;
Forssell, Pirkko
;
Partanen, Riitta
..
Journal of Agricultural and Food Chemistry. 59 (2011) 24 - p. 13246-13253 , 2011
Link:
https://doi.org/10.1021/jf203240e
RT Journal T1 <Title>Charge Modifications to Improve the Emulsifying Properties of Whey Protein Isolate</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf203240e&Exemplar=1&LAN=DE A1 Ma, Hairan A1 Forssell, Pirkko A1 Partanen, Riitta A1 Buchert, Johanna A1 Boer, Harry PB American Chemical Society (ACS) YR 2011 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 59 IS 24 SP 13246 OP 13253 LK http://dx.doi.org/https://doi.org/10.1021/jf203240e DO https://doi.org/10.1021/jf203240e SF ELIB - SuUB Bremen
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