Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. [electronic resource]

By: Contributor(s): Producer: 20070405Description: 475-85 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 55
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Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

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