(Q58414079)

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Influence of high-pressure treatment on Î²-lactoglobulinâ pectin associations in emulsions and gels

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Effect of ι-Carrageenan on Flocculation, Creaming, and Rheology of a Protein-Stabilized Emulsion

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Emulsifying behaviour of gum arabic. Part 2: Effect of the gum molecular weight on the emulsion droplet-size distribution

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Creaming and rheology of emulsions containing polysaccharide and non-ionic or anionic surfactants

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Effect of high-methoxy pectin on properties of casein-stabilized emulsions

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Characterization of two Acacia gums and their fractions using a langmuir film balance

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

SURFACE PROPERTIES OF PROTEIN LAYERS ADSORBED FROM MIXTURES OF GELATIN WITH VARIOUS CASEINS

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Influence of High Pressure on Bovine Serum Albumin and Its Complex with Dextran Sulfate

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH, ionic strength, heat and high-pressure treatment

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Identification by integrated computer modeling and light scattering studies of an electrostatic serum albumin-hyaluronic acid binding site

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Binding of bovine serum albumin to heparin determined by turbidimetric titration and frontal analysis continuous capillary electrophoresis

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Alasan, a new bioemulsifier from Acinetobacter radioresistens

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

The role of protein structure in chromatographic behavior

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Natural roles of biosurfactants

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

High- and low-molecular-mass microbial surfactants

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Structure and technofunctional properties of protein-polysaccharide complexes: a review

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021

Novel bioemulsifiers from microorganisms for use in foods

1 reference

https://api.crossref.org/works/10.1016%2FS0268-005X%2801%2900120-5

7 January 2021