Effect of the presence of montmorillonite on the solubility of whey protein isolate films in food model systems with different compositions and pH

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Title
Effect of the presence of montmorillonite on the solubility of whey protein isolate films in food model systems with different compositions and pH
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 43, Issue -, Pages 612-621
Publisher
Elsevier BV
Online
2014-08-02
DOI
10.1016/j.foodhyd.2014.07.022

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