Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review
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Title
Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review
Authors
Keywords
Interfacial rheology, Chaplins, Hydrophobins, Dispersed system stability, Surface-active agents
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2021-03-07
DOI
10.1016/j.tifs.2021.03.001
References
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