The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein’s quaternary structure

Publication date: Available online 31 May 2021Source: Food HydrocolloidsAuthor(s): Sashikumar Ramamirtham, Catherine P. Whitby, Davoud Zare, Mike Weeks, Martin A.K. Williams
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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