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Meinou Corstens

As seen in: Wiley Online Library, MDPI
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Articles

Interfacial and Bulk Properties of Potato and Faba Protein in Connection with Physical Emulsion Stability at Various pH Values and High Salt Concentrations

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By Jiarui Cao, Meinou Corstens, Karin Schroën
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Effect of pH on the emulsifying performance of protein‐polysaccharide complexes

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By Ruyuan Zhang, Zisheng Luo, Jiarui Cao, Meinou Corstens
| Wiley Online Library Verified
DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request.
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