Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability.

Wang, Y, Bouillon, C, Cox, A et al. (4 more authors) (2013) Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability. Journal of Agricultural and Food Chemistry, 61 (7). pp. 1554-1562. ISSN 0021-8561

Abstract

Metadata

Authors/Creators:
Keywords: bubble; foam; Hydrophobin; interfacial rheology; protein
Dates:
  • Published: 20 February 2013
  • Accepted: 24 January 2013
  • Published (online): 24 January 2013
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 22 Aug 2016 13:06
Last Modified: 04 Nov 2016 06:47
Published Version: http://dx.doi.org/10.1021/jf304603m
Status: Published
Publisher: American Chemical Society
Identification Number: https://doi.org/10.1021/jf304603m
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