Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate

标题
Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 2, Pages E116-E125
出版商
Wiley
发表日期
2010-01-12
DOI
10.1111/j.1750-3841.2009.01487.x

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