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.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2011

Volumen: 25

Número: 1

Pages: 12-18

Type: Article

DOI: 10.1016/J.FOODHYD.2010.04.014 GOOGLE SCHOLAR
La source de données: Scopus