Camel β-casein at the oil-water interface: Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties
Year: 2021
Type: conference-paper
Source: HAL
Authors: Ellouze, M., Ayadi, M.A., Vial, Christophe
Institutions: Institut Pascal, University of Sfax
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4405931056