Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition

标题
Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 97, Issue -, Pages 105206
出版商
Elsevier BV
发表日期
2019-07-10
DOI
10.1016/j.foodhyd.2019.105206

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