Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum
| Autor: | Du, Feifei, Qi, Yue, Huang, Hongbing, Wang, Peng, Xu, Xinglian, Yang, Zongyun |
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| Zdroj: | In Food Hydrocolloids March 2022 124 Part A |
| Databáze: | ScienceDirect |
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