Preparation and characterization of tilapia protein isolate – Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion
| Autor: | Xie, Mengya, Zhou, Chunxia, Li, Xiang, Ma, Huanta, Liu, Qingguan, Hong, Pengzhi |
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| Zdroj: | In Food Chemistry 1 July 2024 445 |
| Databáze: | ScienceDirect |
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