High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers
| Autor: | Zhao, Sheliang, Cui, Fengzhan, Ma, Cuicui, Julian McClements, David, Liu, Xuebo, Liu, Fuguo |
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| Zdroj: | In Food Chemistry 15 February 2022 370 |
| Databáze: | ScienceDirect |
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