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

Lignende værker

• Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions
  af: Patel, Aakash, et al.
  Udgivet: (2019)
• Long-term stability of sodium caseinate-stabilized nanoemulsions
  af: Yerramilli, Manispuritha, et al.
  Udgivet: (2017)
• Influence of temperature, pH and salts on rheological properties of bitter almond gum
  af: Ebrahim HOSSEINI, et al.
  Udgivet: (2017)
• Effects of neutral salts and pH on the activity and stability of human RNase H2
  af: Baba, Misato, et al.
  Udgivet: (2017)
• Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions
  af: Li, Yangyang, et al.
  Udgivet: (2018)