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Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures

Crossref DOI link: https://doi.org/10.1016/j.foodhyd.2021.107078

Published Print: 2022-01

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Yang, Jack https://orcid.org/0000-0001-8217-1759
Berton-Carabin, Claire C.

Nikiforidis, Constantinos V.

van der Linden, Erik

Sagis, Leonard M.C. https://orcid.org/0000-0001-5749-9760
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Text and Data Mining valid from 2022-01-01

Text and Data Mining valid from 2022-01-01

Version of Record valid from 2021-08-05
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This article is maintained by: Elsevier

Article Title: Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures

Journal Title: Food Hydrocolloids

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2021.107078

Content Type: article

Copyright: © 2021 The Authors. Published by Elsevier Ltd.