Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions

Eitemau Tebyg

• Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions
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• Influence of temperature, pH and salts on rheological properties of bitter almond gum
  gan: Ebrahim HOSSEINI, et al.
  Cyhoeddwyd: (2017)
• Effects of neutral salts and pH on the activity and stability of human RNase H2
  gan: Baba, Misato, et al.
  Cyhoeddwyd: (2017)
• Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions
  gan: Li, Yangyang, et al.
  Cyhoeddwyd: (2018)