Effect of surfactants on rheological properties of acid-induced sodium caseinate emulsion gels

被引：6
|
作者：
Gohtani, S [1 ]
Ritzoulis, C [1 ]
Dickinson, E [1 ]
机构：
[1] Kagawa Univ, Dept Biochem & Food Sci, Kagawa 7610795, Japan
来源：
FOOD COLLOIDS, BIOPOLYMERS AND MATERIALS | 2003年 / 284期
关键词：
D O I：
10.1039/9781847550835-00100
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：100 / 108
页数：9
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