Effects of salt ions and heating on the behaviour of whey protein particle dispersions

出版年份 2019 全文链接

标题

作者

关键词

Colloidal stability, Critical coagulation concentration, Dextran, Gum Arabic, Heat stability, Multivalent ions

出版物

Volume 101, Issue -, Pages 105433

出版商

Elsevier BV

发表日期

2019-10-30

DOI

10.1016/j.foodhyd.2019.105433

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