Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

标题
Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 58, Issue 2, Pages 463-469
出版商
Elsevier BV
发表日期
2014-03-29
DOI
10.1016/j.lwt.2014.03.023

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