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Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation

Tijdschriftbijdrage - Tijdschriftartikel

Tijdschrift: Food Hydrocolloids

ISSN: 0268-005X

Volume: 125

Jaar van publicatie:2022

WoS Id: 000742695100001
DOI: https://doi.org/10.1016/j.foodhyd.2021.107450
Institutional Repository URL: https://lirias.kuleuven.be/3678584

Zie ook: Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation