Effect of whey proteins covalently modified with cabbage compound allyl isothiocyanate on O/W Interfaces and emulsions

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Keppler, J.K. / Steffen-Heins, A. / Garamus, V.M. / et al: Effect of whey proteins covalently modified with cabbage compound allyl isothiocyanate on O/W Interfaces and emulsions. 2016.

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