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                                       Details for article 30 of 33 found articles
 
 
  The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
 
 
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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