Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

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Veröffentlicht in:Soft matter 2008-01, Vol.4 (5), p.932-942
1. Verfasser: Dickinson, Eric
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Sprache:eng
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title Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
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