Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

出版年份 2018 全文链接

标题

作者

关键词

Pea protein concentrate (PPC), UHT treatment, Microfluidisation, Ultrasonicated, Hydrophobicity

出版物

Volume -, Issue -, Pages -

出版商

Elsevier BV

发表日期

2018-10-09

DOI

10.1016/j.foodres.2018.10.028

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