Whey protein microgel particles as stabilizers of waxy corn...

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Food Hydrocolloids 2015 / 12

Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions

Murray, Brent S., Phisarnchananan, Nataricha
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.11.032
Date:
December, 2015
File:
PDF, 7.55 MB
english, 2015
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