Hydroxypropylmethylcellulose–β-lactoglobulin mixtures at the oil–water interface. Bulk, interfacial and emulsification behavior as affected by pH

Published 2011 View Full Article

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Title
Hydroxypropylmethylcellulose–β-lactoglobulin mixtures at the oil–water interface. Bulk, interfacial and emulsification behavior as affected by pH
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 27, Issue 2, Pages 464-474
Publisher
Elsevier BV
Online
2011-09-23
DOI
10.1016/j.foodhyd.2011.09.006

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