Purified oleosins at air–water interfaces
Abstract
Oleosins are low molecular mass
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* Corresponding authors
a
Physics and Physical Chemistry of Foods, Wageningen University, P.O. Box 8129, 6700EV Wageningen, The Netherlands
E-mail:
costas.nikiforidis@wur.nl
Fax: +31 317 483669
Tel: +31 317 483992
b Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University, Thessaloniki, Greece
c Division of Chemical Technology, School of Chemistry, Aristotle University, Thessaloniki, Greece
Oleosins are low molecular mass
C. V. Nikiforidis, C. Ampatzidis, S. Lalou, E. Scholten, T. D. Karapantsios and V. Kiosseoglou, Soft Matter, 2013, 9, 1354 DOI: 10.1039/C2SM27118D
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