Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels
| Autor: | Fuhrmann, Philipp L., Sala, Guido, Scholten, Elke, Stieger, Markus |
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| Zdroj: | In Food Hydrocolloids August 2020 105 |
| Databáze: | ScienceDirect |
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