Enhancing the stability of protein-polysaccharides emulsions via Maillard reaction for better oil encapsulation in spray-dried powders by pH adjustment
| Autor: | Li, Krystel, Woo, Meng Wai, Patel, Hasmukh, Selomulya, Cordelia |
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| Zdroj: | In Food Hydrocolloids August 2017 69:121-131 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect