ms3 basic vortexing machine (IKA Werke GmbH Co KG)
90
Structured Review
IKA Werke GmbH Co KG
ms3 basic vortexing machine
Ms3 Basic Vortexing Machine, supplied by IKA Werke GmbH Co KG, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/ika+ms3+basic/ms3+basic+vortexing+machine/pm31226644-44-51-55
Average 90 stars, based on 1 article reviews
Ms3 Basic Vortexing Machine, supplied by IKA Werke GmbH Co KG, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/ika+ms3+basic/ms3+basic+vortexing+machine/pm31226644-44-51-55
Average 90 stars, based on 1 article reviews
ms3 basic vortexing machine - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Improvement in emulsifying properties of whey protein-Rhamnolipid conjugates through short-time heat treatment. Article Snippet: Accepted Manuscript Title: Improvement in emulsifying properties of whey protein–rhamnolipid conjugates through short-time heat treatment Authors: Guorui Zhang, Yuhang Li, Tianwen Song, Mutai Bao, Yiming Li, Ximing Li PII: S0927-7765(19)30413-8 DOI: https://doi.org/10.1016/j.colsurfb.2019.06.015 Reference: COLSUB 10285 To appear in: Colloids and Surfaces B: Biointerfaces Received date: 30 January 2019 Revised date: 28 May 2019 Accepted date: 6 June 2019 Please cite this article as: Zhang G, Li Y, Song T, Bao M, Li Y, Li X, Improvement in emulsifying properties of whey protein–rhamnolipid conjugates through short-time heat treatment, Colloids and Surfaces B: Biointerfaces (2019), https://doi.org/10.1016/j.colsurfb.2019.06.015 This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript.. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. |