Article ID Journal Published Year Pages File Type
4983824 Food Hydrocolloids 2017 33 Pages PDF
Abstract
Dilational rheological properties of soy oil/water interfacial film stabilized by PGPR with addition of MgCl2 and protein in the aqueous phase.276
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface
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