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1 Ergebnisse
1
Stability of Whey Protein Concentrate/Sunflower Oil Emulsio..:
Huck-Iriart, C
;
Rincón-Cardona, J.A
;
Herrera, M.L
http://hdl.handle.net/20.500.12110/paper_19355130_v7_n9_p2646_HuckIriart. ,
Link:
https://hdl.handle.net/20.500.12110/paper_19355130_v7_..
RT Journal T1
Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
UL https://suche.suub.uni-bremen.de/peid=base-ftunibueairesbd:todo:paper_19355130_v7_n9_p2646_HuckIriart&Exemplar=1&LAN=DE A1 Huck-Iriart, C A1 Rincón-Cardona, J.A A1 Herrera, M.L K1 Aqueous phase additives K1 Destabilization mechanisms K1 Particle size K1 Protein concentration K1 Turbiscan K1 Emulsification K1 Emulsions K1 Stability K1 Sugar (sucrose) K1 Xanthan gum K1 Aqueous phase K1 Confocal laser scanning microscope K1 Confocal laser scanning microscopy K1 Protein concentrations K1 Volume-weighted means K1 Whey protein concentrate K1 Proteins JF http://hdl.handle.net/20.500.12110/paper_19355130_v7_n9_p2646_HuckIriart LK http://dx.doi.org/https://hdl.handle.net/20.500.12110/paper_19355130_v7_n9_p2646_HuckIriart DO https://hdl.handle.net/20.500.12110/paper_19355130_v7_n9_p2646_HuckIriart SF ELIB - SuUB Bremen
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