- Record: found
- Abstract: not found
- Article: not found
Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Most cited references2
- Record: found
- Abstract: not found
- Article: not found
Microelectrophoretic studies of gelatin and acacia for the prediction of complex coacervation
D.J Burgess, J.E. Carless (1984)
- Record: found
- Abstract: not found
- Article: not found
Mixed protein–polysaccharide interfacial layers: a self consistent field calculation study
Rammile Ettelaie, Anna Akinshina, Eric Dickinson (2008)