Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

标题
Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 23, Issue 7, Pages 1837-1847
出版商
Elsevier BV
发表日期
2009-03-07
DOI
10.1016/j.foodhyd.2009.02.011

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