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Enhancing Protein-protein Interactions at the Emulsion Interface to Resist Displacement by Biosurfactants

First Author: Woodward N

Attributed to: Structured Emulsions and Interfaces funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1039/9781849734554-00219

Publication URI: http://dx.doi.org/10.1039/9781849734554-00219

Type: Book Chapter

Book Title: Gums and Stabilisers for the Food Industry 16 (2012)

Page Reference: 219-226

ISBN: 978-1-84973-358-8