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Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface.
Dai, Laixin; Bergfreund, Jotam; Reichert, Corina L; Fischer, Peter; Weiss, Jochen.
Afiliação
  • Dai L; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: Laixin.Dai@uni-hohenheim.de.
  • Bergfreund J; Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland. Electronic address: jotam.bergfreund@hest.ethz.ch.
  • Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: corinareichert@gmx.de.
  • Fischer P; Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland. Electronic address: peter.fischer@hest.ethz.ch.
  • Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.
J Colloid Interface Sci ; 551: 297-304, 2019 Sep 01.
Article em En | MEDLINE | ID: mdl-31096137
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Hidrolisados de Proteína / Extratos Vegetais / Chlorella Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Hidrolisados de Proteína / Extratos Vegetais / Chlorella Idioma: En Ano de publicação: 2019 Tipo de documento: Article