Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

出版年份 2019 全文链接

标题

作者

关键词

Protein bead, Microgel, Air-water interface, Interfacial rheology, Lissajous plot, Atomic force microscopy

出版物

FOOD HYDROCOLLOIDS

Volume 101, Issue -, Pages 105466

出版商

Elsevier BV

发表日期

2019-11-02

DOI

10.1016/j.foodhyd.2019.105466

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