Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces

被引：0
|
作者：
Alina Bock
Helena Kieserling
Sascha Rohn
Ulrike Steinhäuser
Stephan Drusch
机构：
[1] Berliner Hochschule für Technik,Department of Food Technology and Food Analysis
[2] Technische Universität Berlin,Department of Food Chemistry and Analysis
[3] Technische Universität Berlin,Department of Food Technology and Food Material Science
来源：
Food Biophysics | 2022年 / 17卷
关键词：
β-lactoglobulin; phenolic acid derivative; dilatational rheology; emulsion stability; covalent; non-covalent;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：508 / 522
页数：14
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