Rheology and microstructure of interfaces stabilized by mixed proteins and surfactants: A computer simulation study

被引：0
|
作者：
Pugnaloni, LA [1 ]
Ettelaie, R [1 ]
Dickinson, E [1 ]
机构：
[1] Univ Leeds, Procter Dept Food Sci, Leeds, W Yorkshire, England
来源：
WATER PROPERTIES OF FOOD, PHARMACEUTICAL, AND BIOLOGICAL MATERIALS | 2006年 / 9卷
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：401 / 412
页数：12
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