Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions
Li, Yue, Niu, Haili, Liu, Haotian, Liu, Qian, Kong, BaohuaLanguage:
english
Journal:
Food Biophysics
DOI:
10.1007/s11483-017-9512-5
Date:
January, 2018
File:
PDF, 651 KB
english, 2018