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Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
In this article, the freeze-thaw stability of emulsions prepared with nanoparticles assembled from mixtures of whey protein isolate (WPI, 2.0% w/w)and soluble soybean polysaccharides (SSPS, 0.5% w/w)was assessed. The assembly was performed by pH adju
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed0d63d9fcb1a350b19671ced18115c6
https://doi.org/10.1016/j.foodhyd.2019.04.040
https://doi.org/10.1016/j.foodhyd.2019.04.040
