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dc.contributor.author
Miquelim, Joice N.
dc.contributor.author
Lannes, Suzana C.S.
dc.contributor.author
Mezzenga, Raffaele
dc.date.accessioned
2017-06-09T09:18:06Z
dc.date.available
2017-06-09T09:18:06Z
dc.date.issued
2010-06
dc.identifier.issn
0268-005X
dc.identifier.issn
1873-7137
dc.identifier.other
10.1016/j.foodhyd.2009.11.006
dc.identifier.uri
http://hdl.handle.net/20.500.11850/29985
dc.language.iso
en
dc.publisher
Elsevier
dc.subject
Foams
dc.subject
Air/water interface
dc.subject
Interfacial rheology
dc.subject
Polysaccharides
dc.subject
Proteins
dc.subject
Coacervates
dc.title
pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces
dc.type
Journal Article
ethz.journal.title
Food Hydrocolloids
ethz.journal.volume
24
ethz.journal.issue
4
ethz.journal.abbreviated
Food hydrocoll.
ethz.pages.start
398
ethz.pages.end
405
ethz.notes
Received 14 July 2009, Accepted 9 November 2009, Available online 14 November 2009.
ethz.identifier.nebis
000036172
ethz.publication.place
Kidlington
ethz.publication.status
published
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03857 - Mezzenga, Raffaele / Mezzenga, Raffaele
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03857 - Mezzenga, Raffaele / Mezzenga, Raffaele
ethz.date.deposited
2017-06-09T09:18:14Z
ethz.source
ECIT
ethz.identifier.importid
imp59364da1eadd831209
ethz.ecitpid
pub:49521
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-19T12:34:13Z
ethz.rosetta.lastUpdated
2018-10-01T11:24:07Z
ethz.rosetta.versionExported
true
ethz.COinS
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