Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends

Post time 2024-4-25 09:56:31

journal：Food Hydrocolloids

Authors：Hua Xu; Ziwei Gao; Mingcui Huang; Qinyuan Fan; Limin Cui; Pengkai Xie; Longfei Liu; Xiupeng Guan; Jun Jin; Qingzhe Jin; Xingguo Wang

Published date：2024-2-

DOI：10.1016/j.foodhyd.2023.109387

PDF link：https://www.sciencedirect.com/sc ... 268005X23009335/pdf

Article link：http://dx.doi.org/10.1016/j.foodhyd.2023.109387

Article Source：Elsevier BV。

Remark：

Post time 2024-4-25 09:56:32

: This post has been completed
Completed attachments will be deleted within 24 hours.

Post time 2024-4-25 10:03:56

: This post has been completed
Completed attachments will be deleted within 24 hours.

[Elsevier] Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends

Best Answer

Same Category

Latest Reply

Announcement

Enthusiastic users today