Fragmented proteins as food emulsion stabilizers: A theoretical study.

Ettelaie, R, Zengin, A and Lee, H (2014) Fragmented proteins as food emulsion stabilizers: A theoretical study. Biopolymers, 101 (9). 945 - 958. ISSN 0006-3525

Abstract

Metadata

Authors/Creators:
  • Ettelaie, R
  • Zengin, A
  • Lee, H
Copyright, Publisher and Additional Information: (c) 2014, Wiley Periodicals, Inc. This is the peer reviewed version of the following article: Ettelaie, R., Zengin, A. and Lee, H. (2014), Fragmented proteins as food emulsion stabilizers: A theoretical study. Biopolymers, 101: 945–958. doi: 10.1002/bip.22487, which has been published in final form at http://dx.doi.org/10.1002/bip.22487. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
Keywords: competitive adsorption; food colloid stabilizers; food grade emulsifiers; polypeptide fragments; triblock and diblock-type structures
Dates:
  • Published: 23 June 2014
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: 29 Jul 2015 10:59
Last Modified: 30 Jan 2018 04:01
Published Version: http://dx.doi.org/10.1002/bip.22487
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1002/bip.22487
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