Enhancing Protein-protein Interactions at the Emulsion Interface to Resist Displacement by Biosurfactants - Gums and Stabilisers for the Food Industry 16 (RSC Publishing)

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Enhancing Protein-protein Interactions at the Emulsion Interface to Resist Displacement by Biosurfactants

N.C. Woodward, C. Fernández Fraguas, P.J. Wilde and V.J. Morris

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Publication details

http://dx.doi.org/10.1039/9781849734554-00219

Print publication date: 09 Mar 2012

Copyright year: 2012

Print ISBN: 978-1-84973-358-8

PDF eISBN: 978-1-84973-455-4

Citation: