Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures
Liang, Yichao, Wong, Shen-Siung, Pham, Son Quang, Tan, Jun JieVolume:
54
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.09.024
Date:
March, 2016
File:
PDF, 1.38 MB
english, 2016