Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: effect of NaCl
Li, Junhua, Xu, Lilan, Su, Yujie, Chang, Cuihua, Yang, Yanjun, Gu, LupingLanguage:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.108990
Date:
January, 2020
File:
PDF, 1.75 MB
english, 2020