Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate–Chitosan Mixtures

出版年份 2011 全文链接

标题

作者

关键词

High hydrostatic pressure, Whey protein isolate–chitosan mixtures, Emulsifying properties, Multisample analytical centrifugation

出版物

Volume 6, Issue 4, Pages 1024-1031

出版商

Springer Nature

发表日期

2011-12-19

DOI

10.1007/s11947-011-0745-x

参考文献

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