Surface Load and Interfacial Composition of Protein-Stabilized O/W Emulsions
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3758-6_22
Reference15 articles.
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2. Berton C, Genot C, Ropers MH (2011) Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions. J Colloid Interface Sci 354(2):739–748. https://doi.org/10.1016/j.jcis.2010.11.055
3. Damodaran S (2004) Adsorbed layers formed from mixtures of proteins. Curr Opin Colloid Interface Sci 9(5):328–339. https://doi.org/10.1016/j.cocis.2004.09.008
4. Dickinson E (2011) Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures. Food Hydrocoll 25(8):1966–1983. https://doi.org/10.1016/j.foodhyd.2010.12.001
5. Euston SE, Singh H, Munro P, a., & Dalgleish, D. G. (1996) Oil-in-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate. J Food Sci 61(5):916–920. https://doi.org/10.1111/j.1365-2621.1996.tb10901.x
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