Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

Published 2010 View Full Article

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Title
Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 4, Pages 627-638
Publisher
Elsevier BV
Online
2010-08-06
DOI
10.1016/j.foodhyd.2010.07.025

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