Camel α−lactalbumin at the oil−water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties

出版年份 2020 全文链接

标题

作者

关键词

Emulsion, Camel milk, α-lactalbumin, Surface hydrophobicity, Viscosity, Membrane purification

出版物

Volume 189, Issue -, Pages 110654

出版商

Elsevier BV

发表日期

2020-01-21

DOI

10.1016/j.colsurfb.2019.110654

联系作者

Discuss science. Find collaborators. Network.

Join a conversation

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now