Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

Title
Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 5, Pages 976-982
Publisher
Elsevier BV
Online
2010-10-04
DOI
10.1016/j.foodhyd.2010.09.012

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