| 000 | 01038nam a2200265Ia 4500 | ||
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| 003 | MX-MdCICY | ||
| 005 | 20250625140636.0 | ||
| 040 | _cCICY | ||
| 090 | _aB-10667 | ||
| 245 | 1 | 0 | _aAdsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil-Water Interface in Limonene Oil-in-Water Emulsions |
| 490 | 0 | _vJ. Agric. Food Chem., DOI:10.1021/jf803794n, 2009 | |
| 520 | 3 | _aThe adsorption behavior of gum Arabic, egg white protein, and their mixtures at the oil-water interface for 20 | |
| 650 | 1 | 4 | _aGUM ARABIC |
| 650 | 1 | 4 | _aEGG WHITE PROTEIN |
| 650 | 1 | 4 | _aPOLYSACCHARIDE-PROTEIN COMPLEXES |
| 650 | 1 | 4 | _aEMULSIFICATION |
| 650 | 1 | 4 | _aADSORPTION ISOTHERMS |
| 650 | 1 | 4 | _aOIL-WATER INTERFACE |
| 700 | 1 | 2 | _aPadala, S.R. |
| 700 | 1 | 2 | _aWilliams, P.A. |
| 700 | 1 | 2 | _aPhillips, G.O. |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1Q3zkpkCpoe5mIjCQD_WiFyHWOocBIfeK/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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