Food proteins: A review on their emulsifying properties using a structure–function approach

Published 2013 View Full Article

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Title
Food proteins: A review on their emulsifying properties using a structure–function approach
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 2, Pages 975-984
Publisher
Elsevier BV
Online
2013-04-23
DOI
10.1016/j.foodchem.2013.04.038

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