Title: Improving the emulsifying properties of gluten hydrolysates by rational design of their molecular structure
Authors: Joye, Iris
McClements, David Julian
Issue Date: Mar-2014
Conference: Food Structure and Functionality Forum edition:1 location:Amsterdam, The Netherlands date:March-April 2014
Publication status: published
KU Leuven publication type: IMa
Appears in Collections:Centre for Food and Microbial Technology

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