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Volumn 20, Issue 3, 2001, Pages 197-210

Milk protein interfacial layers and the relationship to emulsion stability and rheology

Author keywords

Adsorbed protein layers; Caseins; Competitive adsorption; Computer simulation; Emulsion gels; Emulsion stability; Rheology; Whey proteins

Indexed keywords

CASEIN; MILK PROTEIN; SURFACTANT;

EID: 0035146503     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(00)00204-6     Document Type: Review
Times cited : (529)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.