Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations

Publication date: Available online 7 April 2021Source: Colloids and Surfaces B: BiointerfacesAuthor(s): Mareen Hoffmann, Denise Mück, Lutz Grossmann, Lena Greiner, Peter Klausmann, Marius Henkel, Lars Lilge, Jochen Weiss, Rudolf Hausmann
Source: Colloids and Surfaces B: Biointerfaces - Category: Biochemistry Source Type: research
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