Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum

标题
Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum
作者
关键词
Walnut protein (WP), Xanthan gum (XG), NaCl, Interfacial properties, Emulsifying properties
出版物
FOOD HYDROCOLLOIDS
Volume 72, Issue -, Pages 73-80
出版商
Elsevier BV
发表日期
2017-06-01
DOI
10.1016/j.foodhyd.2017.05.031

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