검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects Delahaije RJBM, Wierenga PA, Giuseppin MLF, Gruppen H Journal of Colloid and Interface Science, 430, 69, 2014 |
| 2 |
Effect of Glycation on the Flocculation Behavior of Protein-Stabilized Oil-in-Water Emulsions Delahaije RJBM, Gruppen H, van Nieuwenhuijzen NH, Giuseppin MLF, Wierenga PA Langmuir, 29(49), 15201, 2013 |