Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Current Opinion in Colloid & Interface Science - Volume 18, Issue 4, August 2013, Pages 292-301

Ali J. Green, Karen A. Littlejohn, Paul Hooley, Philip W. Cox,