Colloidal characteristics, emulsifying activities, and...

Food & Function 2020 Vol. 11; Iss. 2

Colloidal characteristics, emulsifying activities, and interfacial properties of α-lactalbumin–chitosan electrostatic complexes: effects of mass ratio and pH

Liu, Yuexiang, Fan, Yuting, Wu, Xuli, Lu, Yujuan, Yi, Jiang
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Volume:
11
Year:
2020
Language:
english
Journal:
Food & Function
DOI:
10.1039/c9fo02504a
File:
PDF, 4.98 MB
english, 2020
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