Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

标题
Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
作者
关键词
Pickering emulsions, Protein particles, Freeze-thaw stability, Soy protein isolate (SPI), Whey protein
出版物
FOOD HYDROCOLLOIDS
Volume 69, Issue -, Pages 173-184
出版商
Elsevier BV
发表日期
2017-02-13
DOI
10.1016/j.foodhyd.2017.02.001

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