INTERFACIAL BEHAVIOR OF 3 FOOD PROTEINS STUDIED BY DROP VOLUME TECHNIQUE

[21] SCHMIDT DG, 1976, SURF COLLOID SCI, V9, P165

[22] APPLICATION OF DROP VOLUME TECHNIQUE TO MEASUREMENTS OF ADSORPTION OF PROTEINS AT INTERFACES [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1978, 64 (03) : 391 - 402

[23] SURFACE-TENSION APPARATUS ACCORDING TO DROP VOLUME PRINCIPLE [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1977, 60 (01) : 50 - 53

[24] FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS - EFFECT OF PROCESSING [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 468 - 472

[25] TORNBERG E, J FD SCI

[26] WALKER DA, 1960, 3RD INT C SURF ACT, V4, P351

[27] [No title captured]

[21] SCHMIDT DG, 1976, SURF COLLOID SCI, V9, P165

[22] APPLICATION OF DROP VOLUME TECHNIQUE TO MEASUREMENTS OF ADSORPTION OF PROTEINS AT INTERFACES [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1978, 64 (03) : 391 - 402

[23] SURFACE-TENSION APPARATUS ACCORDING TO DROP VOLUME PRINCIPLE [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1977, 60 (01) : 50 - 53

[24] FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS - EFFECT OF PROCESSING [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 468 - 472

[25] TORNBERG E, J FD SCI

[26] WALKER DA, 1960, 3RD INT C SURF ACT, V4, P351

[27] [No title captured]