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Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions
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| Main Authors: | , , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
American Chemical Society
2019-07-01
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| Sraith: | ACS Omega |
| Rochtain Ar Líne: | http://dx.doi.org/10.1021/acsomega.8b03360 |
| Clibeanna: |
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