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Stability and rheological implications of electrostatic milk protein-polysaccharide interactions

1998

Dickinson, E. (Procter Department of Food Science, University of Leeds, Leeds LS2 9JT (United Kingdom))

AGROVOC关键词

agent de texture chemicophysical properties emulsion emulsions estabilidad estabilizadores milk protein polimeros polyholoside polymere polymers polysaccharides stabilite stability stabilizers textura texture

书目信息

发表于

Trends in Food Science and Technology (United Kingdom)

卷 9 期 10

页码

pp. 347-354

其它主题

Proteine du lait; Proteinas de la leche; Propiedades fisicoquimicas; Polisacaridos; Propriete physicochimique

语言

英语

注释

48 ref.

自何时收录于AGRIS: 1999-08-15

格式: AGRIS AP

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