Stabilization of Model Beverage Cloud Emulsions Using Protein−Polysaccharide Electrostatic Complexes Formed at the Oil−Water Interface
- 1 July 2006
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 54 (15), 5540-5547
- https://doi.org/10.1021/jf052860a
Abstract
No abstract availableKeywords
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