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Volumn 20, Issue 3, 2001, Pages 197-210
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Milk protein interfacial layers and the relationship to emulsion stability and rheology
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Author keywords
Adsorbed protein layers; Caseins; Competitive adsorption; Computer simulation; Emulsion gels; Emulsion stability; Rheology; Whey proteins
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Indexed keywords
CASEIN;
MILK PROTEIN;
SURFACTANT;
ADSORPTION;
COMPUTER SIMULATION;
CREAM;
DRUG STABILITY;
EMULSION;
FLOW KINETICS;
GEL;
PRIORITY JOURNAL;
PROTEIN INTERACTION;
REVIEW;
WHEY;
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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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References (158)
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