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Journal description
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Details for article 58 of 67 found articles
| Title: |
Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations |
| Author: |
Zhao, Xue Wu, Tao Xing, Tong Xu, Xing-lian Zhou, Guanghong |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 95 (2019) nr. C pages 580-589 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 58 of 67 found articles
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