Comparison of the effect of acylation and phosphorylation on surface pressure, surface potential and foaming properties of protein isolates from rapeseed (Brassica napus)
Year: 2002
Type: article
Source: Industrial Crops and Products
Author: J.-P. Krause
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2016745752