doi.org/10.1016/j.foodhyd.2019.105347

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

..., Zhengyu Jin
46
Food Hydrocolloids12.40
Volume: 99, Pages: 105347 - 105347
Published: Sep 2, 2019
Paper Fields
Paper Details
Title
Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization
DOI
doi.org/10.1016/j.foodhyd.2019.105347
Published Date
Sep 2, 2019
Journal
Food Hydrocolloids
Volume
99
Pages
105347 - 105347
© 2025 Pluto Labs All rights reserved.