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The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

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Mucić,  Nenad
Reinhard Miller, Biomaterialien, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Miller,  Reinhard
Reinhard Miller, Biomaterialien, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Bučko, S., Katona, J., Petrović, L., Milinković, J., Spasojević, L., Mucić, N., et al. (2018). The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate. Food Biophysics, 13(3), 217-225. doi:10.1007/s11483-018-9528-5.


Cite as: http://hdl.handle.net/21.11116/0000-0001-30E2-9
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