Interfacial properties of whey proteins at air/water and oil/water interfaces studied by dynamic drop tensiometry, ellipsometry and spreading kinetics
Year: 1999
Type: article
Authors: Tommy Nylander, Ahmed Hamraoui, Marie Paulsson
Institution: Lund University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Funder: European Commission
OpenAlex ID: W2052218998