Amanote Research
Register
Sign In
Properties of Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin and Sucrose Palmitate
doi 10.1021/acs.jafc.9b02480.s001
Full Text
Open PDF
Abstract
Available in
full text
Date
Unknown
Authors
Unknown
Publisher
American Chemical Society (ACS)
Related search
Acoustical and Thermodynamical Properties of Ternary Liquid Mixtures at 303.15 K
Chemical Science Transactions
Evaluation of Physical Properties of Kamaboko Gels Affected by Conditions of Processing and a Kind of Fish.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Formation and Stability of Emulsions Stabilized by Quillaja Saponin-Egg Lecithin Mixtures
Journal of Food Science
Food Science
Asymbiotic Germination, Multiplication and Development of Alatiglossum Fuscopetalum (Orchidaceae) as Affected by Culture Medium, Sucrose and Growth Regulators
Iheringia - Serie Botanica
Plant Science
Performance of Recycled Ceramic Waste as Aggregates in Asphalt Mixtures
Journal of Traffic and Transportation Engineering
Physicochemical and Rheological Properties and Microstructure of Canola Oil as Affected by Monoacylglycerols
Nutrition and Food Sciences Research
Optimization of the Rotational Speed of Homogenizers in the Production of VCO Emulsion Using Soy Lecithin as the Emulsifier
Soil Hydraulic and Physical Properties as Affected by Logging Management
Surface Tension of Liquid Binary and Ternary Chloride Mixtures.
Acta Chemica Scandinavica
