Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions - Concepedia

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Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions

216

Citations

20

References

2004

Year

Yeun Suk Gu, Eric A. Decker, David Julian McClements

Food Hydrocolloids

Food ChemistryFood ColloidCarrageenan TypeEmulsion

References

	Year	Citations

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