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Nahrung - Food

Volumn 42, Issue 3-4, 1998, Pages 229-231

Dynamics and thermodynamics of spread and adsorbed food protein layers at the water/air interface

(8) Kragel J a Bree, M a Wustneck R b Makievski, A V a Grigoriev, D O a Senkel, O a Miller, R a Fainerman, V B c

a MAX PLANCK INSTITUTE OF COLLOIDS AND INTERFACES (Germany)

b UNIVERSITY OF POTSDAM (Germany)

c Institute of Technical Ecology (Ukraine)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038462145 PISSN: 0027769X EISSN: None Source Type: Journal
DOI: 10.1002/(sici)1521-3803(199808)42:03/04<229::aid-food229>3.3.co;2-i Document Type: Article

Times cited : (8)

References (12)

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2
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- (1996) Food Hydrocolloids , vol.10 , pp. 395-405
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3
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- (1995) J. Chem. Soc. Faraday Trans. , vol.91 , pp. 1991-1996
- Clark, D.C.¹ Husband, F.² Wilde, P.J.³ Cornec, M.⁴ Miller, R.⁵ Krägel, J.⁶ Wüstneck, R.⁷

4
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5
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- "Proteins at Liquid Interfaces", Ed. by D. Möbius, and R. Miller (Eds.) Elsevier, Amsterdam
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- (1998) Studies in Interface Science , vol.7 , pp. 149-178
- MacRitchie, F.¹

6
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7
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8
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9
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11
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12
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