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Details for article 30 of 33 found articles
| Title: |
The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions |
| Author: |
García-Moreno, Pedro J. Yang, Jack Gregersen, Simon Jones, Nykola C. Berton-Carabin, Claire C. Sagis, Leonard M.C. Hoffmann, Søren V. Marcatili, Paolo Overgaard, Michael T. Hansen, Egon B. Jacobsen, Charlotte |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 115 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 30 of 33 found articles
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