Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions
Year: 2005
Type: article
Source: Food Hydrocolloids
Authors: J SURH, E DECKER, D MCCLEMENTS
Institution: University of Massachusetts Amherst
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2007916925