@article{6516ebad2ff64e50bfa83d0988bbfa5a,
title = "Formation and Stability of Food Foams and Aerated Emulsions: Hydrophobins as Novel Functional Ingredients",
keywords = "Hydrophobin, Protein, Emulsion, Foam, Stability, Food, Hydrocolloid, Bioinformatics",
author = "Green, {Ali J.} and Littlejohn, {Karen A.} and Paul Hooley and Cox, {Philip W.}",
year = "2013",
language = "English",
volume = "18",
pages = "292--301",
journal = "Current Opinion in Colloid & Interface Science",
issn = "1359-0294",
publisher = "Elsevier",
number = "4",
}