surface Coverage of .beta.-Lactoglobulin at the Oil-Water Interface: Influence of Protein Heat Treatment and Various Emulsifiers
- 1 August 1994
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 42 (8) , 1602-1606
- https://doi.org/10.1021/jf00044a003