The effect of glycation on foam and structural properties of β-lactoglobulin
Medrano, A., Abirached, C., Panizzolo, L., Moyna, P., Añón, M.C.
Published in Food chemistry (01.03.2009)
Published in Food chemistry (01.03.2009)
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Journal Article
The effect of glycation on oil–water emulsion properties of β-lactoglobulin
Medrano, A., Abirached, C., Moyna, P., Panizzolo, L., Añón, M.C.
Published in Food science & technology (01.03.2012)
Published in Food science & technology (01.03.2012)
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Journal Article
Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins
Medrano, A, Abirached, C, Araujo, A C, Panizzolo, L A, Moyna, P, Añón, M C
Published in Food science and technology international (01.04.2012)
Published in Food science and technology international (01.04.2012)
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Journal Article