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

समान संसाधन

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