Interfacial and foam stabilization properties of β-lactoglobulin-acacia gum electrostatic complexes

被引：23
|
作者：
Schmitt, C [1 ]
Kolodziejczyk, E [1 ]
Leser, ME [1 ]
机构：
[1] Nestle Res Ctr, Dept Food Sci, CH-1000 Lausanne, Switzerland
来源：
FOOD COLLOIDS: INTERACTIONS, MICROSTRUCTURE AND PROCESSING | 2005年 / 298期
关键词：
THIN-FILM FORCES; RHEOLOGICAL PROPERTIES; WHEY-PROTEIN; COACERVATION; KINETICS; ADSORPTION;
D O I：
10.1039/9781847552389-00284
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：284 / 300
页数：17
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