Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions

Title
Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions
Authors
Keywords
Caseinglycomacropeptide, Gelled emulsions, Polysorbate, pH, Interactions
Journal
FOOD HYDROCOLLOIDS
Volume 93, Issue -, Pages 198-205
Publisher
Elsevier BV
Online
2019-02-15
DOI
10.1016/j.foodhyd.2019.02.030

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