Work

Protein-Polysaccharide Interactions for Stabilization of Food Emulsions

Year: 2002

Type: article

Source: Journal of Dispersion Science and Technology

DOI: 10.1080/01932690208984192

Authors: Axel Benichou, Abraham Aserin, Nissim Garti

Institution: Hebrew University of Jerusalem

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2054562019

FWCI: 6.293

Cites: 134

Cited by: 299

Related to: 10