Уноси

• Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation (2018)

  J. Glušac, I. Davidesko-Vardi, S. Isaschar-Ovdat, B. Kukavica, A. Fishman, Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation, FOOD RESEARCH INTERNATIONAL, pp. xx - xx, 2018

• Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins (2018-03)

  J. Glušac, I. Davidesko-Vardi, S. Isaschar-Ovdat, B. Kukavica, A. Fishman, Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins, FOOD HYDROCOLLOIDS, Vol. 82, pp. 53 - 63, Mar, 2018