Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates
出版年份 2020 全文链接
标题
Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates
作者
关键词
Recombined dairy cream, Whey protein (aggregate), Bulk stability, Interfacial rheology
出版物
FOOD HYDROCOLLOIDS
Volume 109, Issue -, Pages 106100
出版商
Elsevier BV
发表日期
2020-06-17
DOI
10.1016/j.foodhyd.2020.106100
参考文献
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