Effect of whey protein/kappa- or iota-carrageenan complexes on the stability of cod liver oil-in-water emulsions

被引：0
作者：
Krempel, Mara [1 ]
Moss, Hayley [1 ]
Khouryieh, Hanna [2 ]
机构：
[1] Western Kentucky Univ, Columbus, IN USA
[2] Western Kentucky Univ, Food Proc & Technol, Bowling Green, KY 42101 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2018年 / 255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：
229
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页数：1
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