Article ID Journal Published Year Pages File Type
4983903 Food Hydrocolloids 2017 8 Pages PDF
Abstract
Interfacial reaction between flavor in the lipid phase and protein in the aqueous phase could tailor the structure and properties of flavor-loaded emulsions.196
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Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions
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