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  Adsorption kinetics and rheological properties of food proteins at air/water and oil/water interfaces.

Miller, R., Krägel, J., Wüstneck, R., Wilde, P. J., Li, J. B., Fainerman, V. B., et al. (1998). Adsorption kinetics and rheological properties of food proteins at air/water and oil/water interfaces. Nahrung-Food, 42, 225-228. doi:10.1002/(SICI)1521-3803(199808)42:03/04<225:AID-FOOD225>3.0.CO;2-6.

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Item Permalink: http://hdl.handle.net/11858/00-001M-0000-0015-7018-E Version Permalink: http://hdl.handle.net/11858/00-001M-0000-0027-ABC4-F
Genre: Journal Article

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292819.pdf (Publisher version), 80KB
 
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1999
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 Creators:
Miller, R.1, Author              
Krägel, J.1, Author              
Wüstneck, R., Author
Wilde, P. J., Author
Li, J. B., Author
Fainerman, V. B., Author
Loglio, G., Author
Neumann, A. W., Author
Affiliations:
1Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863313              

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 Dates: 1998
 Publication Status: Published in print
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Title: Nahrung-Food
Source Genre: Journal
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Publ. Info: Weinheim, Germany : WILEY-VCH Verlag
Pages: - Volume / Issue: 42 Sequence Number: - Start / End Page: 225 - 228 Identifier: ISSN: 0027-769X
CoNE: https://pure.mpg.de/cone/journals/resource/111097776605026