Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. [electronic resource]

By: Contributor(s): Producer: 20060829Description: 5540-7 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 54
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.

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