Probing the in Situ Competitive Displacement of Protein by Nonionic Surfactant Using Atomic Force Microscopy (2010)

First Author: Woodward N
Attributed to:  The effects of interfacial structure on lipolysis for processed food emulsions funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1021/la101632v

PubMed Identifier: 20608707

Publication URI: http://europepmc.org/abstract/MED/20608707

Type: Journal Article/Review

Parent Publication: Langmuir

Issue: 15

ISSN: 0743-7463