Open AccessArticle10.1016/j.foodhyd.2015.05.038

Temperature is key to yield and stability of BSA stabilized microbubbles

Tijs A.M. Rovers,Guido Sala,Erik van der Linden,Marcel B.J. Meinders-2015-06-14-Food Hydrocolloids

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Keywords

MicrobubblesYield (engineering)Key (lock)ChemistryStability (learning theory)NanotechnologyChemical engineeringChromatography

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