Effect of Cross-Linking of Interfacial Sodium Caseinate by...

Journal of Agricultural and Food Chemistry 2014 / 04 Vol. 62; Iss. 13

Effect of Cross-Linking of Interfacial Sodium Caseinate by Natural Processing on the Oxidative Stability of Oil-in-Water (O/W) Emulsions

Phoon, Pui Yeu, Paul, Lake N., Burgner, John W., San Martin-Gonzalez, M. Fernanda, Narsimhan, Ganesan
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Volume:
62
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf403285z
Date:
April, 2014
File:
PDF, 1.01 MB
english, 2014
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