Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

Published 2008 View Full Article

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Title
Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
Authors
Keywords
-
Journal
Soft Matter
Volume 4, Issue 5, Pages 932
Publisher
Royal Society of Chemistry (RSC)
Online
2008-03-01
DOI
10.1039/b718319d
References
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