Effect of pH and xanthan-locust bean mixtures on the physicochemical properties of whey protein-stabilized oil-in-water emulsions

被引：0

作者：

Owens, Cory ^{[1
]}

Khouryieh, Hanna ^{[2
]}

Williams, Kevin ^{[1
]}

机构：

[1] Western Kentucky Univ, Chem, Bowling Green, KY 42101 USA

[2] Western Kentucky Univ, Food Proc & Technol, Bowling Green, KY 42101 USA

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2016年 / 251卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

129

引用

页数：1

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