Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 1, 1978Journal of the Science of Food and Agriculture

The interfacial behaviour of three food proteins studied by the drop volume technique

View Full Paper
Ask AI
Bookmark
Share

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

A 1978 study studied this question.

synapsesocial.com/papers/6aa4a4e450d1b974a3f2d12dhttps://doi.org/10.1002/jsfa.2740290905
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1DISPERSION STATE OF PROTEIN‐STABILIZED EMULSIONS Dependence of Globule Size and Size Distribution upon pH in Concentrated Oil‐in‐Water Systems1973 · 32 citations
  2. 2Factors Influencing Conformation Changes in a 7S Protein of Soybean Globulins by Ultracentrifugal Investigations1968 · 27 citations
  3. 3Dynamic and static properties of proteins adsorbed at the air/water interface1975 · 157 citations
  4. 4Section C. Chemistry of milk proteins1972 · 94 citations