Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity

出版年份 2019 全文链接

标题

作者

关键词

Food structure, Polymethoxylated flavones, Viscoelasticity, Microrheology

出版物

Volume 94, Issue -, Pages 57-62

出版商

Elsevier BV

发表日期

2019-02-28

DOI

10.1016/j.foodhyd.2019.02.052

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