Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

标题
Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 24, Issue 5, Pages 534-541
出版商
Elsevier BV
发表日期
2009-12-25
DOI
10.1016/j.foodhyd.2009.12.005

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