(Q58414074)

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Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations

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Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations (English)

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Eric Dickinson

2

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author name string

Mahmood Akhtar

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1

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publication date

September 2003

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published in

Colloids and Surfaces B

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31

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issue

1-4

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page(s)

125-132

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Towards more natural emulsifiers

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7 January 2021

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Functional Casein-Poly saccharide Conjugates Prepared by Controlled Dry Heating

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Emulsifying properties of covalent protein—dextran hybrids

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Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

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Glycoprotein staining following electrophoresis on acrylamide gels.

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Emulsifying behaviour of gum arabic. Part 1: Effect of the nature of the oil phase on the emulsion droplet-size distribution

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10.1016/S0927-7765(03)00049-3

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(Q58414074)

Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations

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