Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

出版年份 2016 全文链接

标题

作者

关键词

Nanoemulsions, High pressure homogenisation, Solvent evaporation, Physicochemical properties, Whey protein isolate (WPI), Lactoferrin, Tween 20

出版物

Volume 197, Issue -, Pages 297-306

出版商

Elsevier BV

发表日期

2015-10-24

DOI

10.1016/j.foodchem.2015.10.086

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