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  1. 1
    Stabilization of gelatin and carboxymethylcellulose water-in-water emulsion by addition of whey protein

    Stabilization of gelatin and carboxymethylcellulose water-in-water emulsion by addition of whey protein by Mayara Rocha Laranjo, Bernardo de Sá Costa, Edwin Elard Garcia-Rojas

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  2. 2
    Calorimetric techniques applied to the thermodynamic study of interactions between proteins and polysaccharides

    Calorimetric techniques applied to the thermodynamic study of interactions between proteins and polysaccharides by Monique Barreto Santos, Bernardo de Sá Costa, Edwin Elard Garcia Rojas

    Published 2016-08-01
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