Wiedenmann, Verena <br/><br/>
Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Aug 2019 
 - 9601-9610 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.9b02480  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsifying Agents--chemistry<br/>Emulsions--chemistry<br/>Gels--chemistry<br/>Hot Temperature<br/>Lactoglobulins--chemistry<br/>Lecithins--chemistry<br/>Polysorbates--chemistry<br/>Protein Aggregates<br/>Sucrose--analogs & derivatives<br/>Viscosity