| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6618518 | Electronic Journal of Biotechnology | 2018 | 7 Pages |
Abstract
We evaluated the emulsifying property of hydrophobin Ltr.HYD, which can be potentially used as a food emulsifier.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Dongmei Liu, Hanyu Zhu, Yue Chen, Liesheng Zheng, Liguo Chen, Aimin Ma,