Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH
出版年份 2020 全文链接
标题
Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH
作者
关键词
β-Conglycinin, Pectin, pH, Interfacial properties, Emulsion stability
出版物
FOOD HYDROCOLLOIDS
Volume 109, Issue -, Pages 106145
出版商
Elsevier BV
发表日期
2020-07-03
DOI
10.1016/j.foodhyd.2020.106145
参考文献
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