Work

Properties of emulsions stabilised by sodium caseinate–chitosan complexes

Year: 2012

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2012.01.007

Authors: Kyriaki G. Zinoviadou, Elke Scholten, Thomas Moschakis, Costas G. Biliaderis

Institutions: Aristotle University of Thessaloniki, Wageningen University & Research

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2005164348

FWCI: 5.268

Cites: 54

Cited by: 71

Related to: 10