High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
出版年份 2017 全文链接
标题
High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
作者
关键词
-
出版物
Food & Function
Volume 8, Issue 2, Pages 584-594
出版商
Royal Society of Chemistry (RSC)
发表日期
2016-09-26
DOI
10.1039/c6fo01027j
参考文献
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