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Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions
Cheng, Jinju, Dudu, Olayemi Eyituoyo, Li, Xiaodong, Yan, TingshengLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105491
Date:
November, 2019
File:
PDF, 1.72 MB
english, 2019