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pro vyhledávání: '"Peter D.G. Wilson"'
Autor:
Tim F. Brocklehurst, Peter D.G. Wilson
Publikováno v:
Grasas y Aceites, Vol 51, Iss 1-2, Pp 66-73 (2000)
Many foods are, or contain, emulsions. Growth of microorganisms in emulsions may lend to spoilage by bacteria, yeasts, moulds or food-poisoning bacteria. In biphasic foods (e.g. oil-in-water or water-in-oil emulsions), food structure may influence bo
Externí odkaz:
https://doaj.org/article/891fc7a897184941a5fc187b4ece3c97
Publikováno v:
Journal of Lipid Research, Vol 39, Iss 3, Pp 623-632 (1998)
Lipase is activated by binding to an insoluble emulsified or aggregated substrate. The extent of binding is related to the physicochemical as well as the compositional structure of the interface, the quality of the interface. 'Quality’ is as yet un
Externí odkaz:
https://doaj.org/article/5bdc14049b024fa994d2c4d038bb4669
