reviewFood ChemistryApr 22, 2013Closed access

Food proteins: A review on their emulsifying properties using a structure–function approach

RLR. LamMTMichael T. Nickerson

University of Saskatchewan

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

858
total citations
FWCI
38.68
Percentile
100%
References
150
Citations per year

Authors

2

Topics & keywords

Topics
Keywords
  • Emulsion
  • Amphiphile
  • Chemistry
  • Food protein
  • Surface tension
  • Chemical engineering
  • Interface (matter)
  • Solvent
UN Sustainable Development Goals
  • Clean water and sanitation
No related works found for this paper.

Funding