Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects

Published 2014 View Full Article

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Title
Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects
Authors
Keywords
-
Journal
JOURNAL OF COLLOID AND INTERFACE SCIENCE
Volume 430, Issue -, Pages 69-77
Publisher
Elsevier BV
Online
2014-05-22
DOI
10.1016/j.jcis.2014.05.019

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