Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein-lipid interactions by infrared spectroscopy

  1. Herrero, A.M.
  2. Carmona, P.
  3. Pintado, T.
  4. Jiménez-Colmenero, F.
  5. Ruíz-Capillas, C.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2011

Alea: 25

Zenbakia: 1

Orrialdeak: 12-18

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2010.04.014 GOOGLE SCHOLAR
Datuen iturria: Scopus