Published in
Elsevier, LWT - Food Science and Technology, (157), p. 113060, 2022
DOI: 10.1016/j.lwt.2021.113060
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Emulsifying and foaming properties of a hydrophobin-based food ingredient from Trichoderma reesei: A phenomenological comparative study
Journal article published in 2022 by
Cristina Alamprese,
Manuela Rollini 
,
Alida Musatti,
Pasquale Ferranti,
Alberto Barbiroli
,
Alida Musatti,
Pasquale Ferranti,
Alberto Barbiroli
This paper is made freely available by the publisher.
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