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Volumn 8, Issue 4-5, 2003, Pages 346-348
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Food colloid ⋯ Drifting into the age of nanoscience
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Author keywords
[No Author keywords available]
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Indexed keywords
ALBUMIN;
APOLIPOPROTEIN;
BETA CASEIN;
BETA LACTOGLOBULIN;
EGG PROTEIN;
EMULSIFYING AGENT;
FATTY ACID;
LIPOPROTEIN;
MILK PROTEIN;
PHOSPHATIDYLCHOLINE;
PHOSPHOLIPID;
PHOSVITIN;
POLYSACCHARIDE;
STABILIZING AGENT;
TRIACYLGLYCEROL;
COLLOID;
COMPUTER MODEL;
DAIRY PRODUCT;
EDITORIAL;
EMULSION;
FOOD HANDLING;
FOOD INDUSTRY;
FOOD MICROBIOTECHNOLOGY;
FOOD PROCESSING;
GELATION;
HIGH TEMPERATURE;
IMAGING SYSTEM;
LIGHT SCATTERING;
MOLECULAR MECHANICS;
NANOTECHNOLOGY;
OPTICAL INSTRUMENTATION;
PHYSICAL CHEMISTRY;
POLYMERIZATION;
PROCESS TECHNOLOGY;
PROTEIN DENATURATION;
PROTEIN FUNCTION;
PROTEIN PROTEIN INTERACTION;
PROTEIN STRUCTURE;
SOLUBILITY;
THERMAL EXPOSURE;
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EID: 0346243604
PISSN: 13590294
EISSN: None
Source Type: Journal
DOI: 10.1016/S1359-0294(03)00109-2 Document Type: Editorial |
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Times cited : (15)
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References (0)
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