Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes

Published 2018 View Full Article

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Title
Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 82, Issue -, Pages 355-362
Publisher
Elsevier BV
Online
2018-03-28
DOI
10.1016/j.foodhyd.2018.03.048

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