The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface

Author: Pezennec S.   Gauthier F.   Alonso C.   Graner F.   Croguennec T.   Brule G.   Renault A.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.14, Iss.5, 2000-09, pp. : 463-472

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Abstract