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

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Miller,  R.
Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Krägel,  J.
Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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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.


Cite as: http://hdl.handle.net/11858/00-001M-0000-0015-7018-E
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