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

Παρόμοια τεκμήρια

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