Food emulsions stabilized by proteins

被引：39

作者：

Dalgleish, DG ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 1997年 / 2卷 / 06期

关键词：

D O I：

10.1016/S1359-0294(97)80047-7

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The past year has seen a good deal of consolidation of knowledge concerning adsorption of proteins by a variety of existing techniques, and the start of the application of some newer methods to the study of adsorbed proteins. Direct, rather than inferential, studies of emulsion droplets remain, however, difficult to do.

引用

页码：573 / 577

页数：5

共 52 条

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