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  Dynamic surface tension and adsorption properties of beta-casein and beta-lactoglobulin

Wüstneck, R., Krägel, J., Miller, R., Fainerman, V. B., Wilde, P. J., Sarker, D. K., et al. (1996). Dynamic surface tension and adsorption properties of beta-casein and beta-lactoglobulin. Food Hydrocolloids, 10(4), 395-405. doi:10.1016/S0268-005X(96)80018-X.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-0015-7475-2 Version Permalink: https://hdl.handle.net/21.11116/0000-0007-A597-4
Genre: Journal Article

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1932169.pdf (Publisher version), 2MB
 
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 Creators:
Wüstneck, R., Author
Krägel, J., Author
Miller, R.1, Author           
Fainerman, V. B.2, Author           
Wilde, P. J., Author
Sarker, D. K., Author
Clark, D. C., Author
Affiliations:
1Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863313              
2Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863287              

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 Dates: 1996
 Publication Status: Issued
 Pages: -
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 Table of Contents: -
 Rev. Type: -
 Identifiers: eDoc: 374310
ISI: A1996VT24700003
DOI: 10.1016/S0268-005X(96)80018-X
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Title: Food Hydrocolloids
Source Genre: Journal
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Publ. Info: Oxford : Elsevier
Pages: - Volume / Issue: 10 (4) Sequence Number: - Start / End Page: 395 - 405 Identifier: ISSN: 0268-005X