Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

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Title
Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 79, Issue -, Pages 572-578
Publisher
Elsevier BV
Online
2017-12-07
DOI
10.1016/j.foodhyd.2017.12.003

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