Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface

标题
Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 252, Issue -, Pages 181-188
出版商
Elsevier BV
发表日期
2018-01-09
DOI
10.1016/j.foodchem.2018.01.067

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