High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.
about
High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
High internal phase emulsions ...... pH and polymer concentration.
@ast
High internal phase emulsions ...... pH and polymer concentration.
@en
type
label
High internal phase emulsions ...... pH and polymer concentration.
@ast
High internal phase emulsions ...... pH and polymer concentration.
@en
prefLabel
High internal phase emulsions ...... pH and polymer concentration.
@ast
High internal phase emulsions ...... pH and polymer concentration.
@en
P2860
P50
P356
P1433
P1476
High internal phase emulsions ...... pH and polymer concentration.
@en
P2093
Paul Van der Meeren
P2860
P304
P356
10.1039/C6FO01027J
P577
2016-10-12T00:00:00Z