Work

Adsorption of protein and the stability of emulsions

Year: 1997

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(97)01001-7

Author: Douglas G. Dalgleish

Institution: University of Guelph

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2059795011

FWCI: 10.69

Cites: 43

Cited by: 262

Related to: 10