Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes

出版年份 2017 全文链接

标题

作者

关键词

Solanum tuberosum, Potato protein isolate, κ-carrageenan, Complexes, Coacervates, O/W emulsions

出版物

Volume 71, Issue -, Pages 282-289

出版商

Elsevier BV

发表日期

2016-11-27

DOI

10.1016/j.foodhyd.2016.11.031

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