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1 Ergebnisse
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Static stability of partially crystalline emulsions stabili..:
Xu, Hua
;
Gao, Ziwei
;
Huang, Mingcui
...
Food Hydrocolloids. 147 (2024) - p. 109387 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2023.109387
RT Journal T1
Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.109387&Exemplar=1&LAN=DE A1 Xu, Hua A1 Gao, Ziwei A1 Huang, Mingcui A1 Fan, Qinyuan A1 Cui, Limin A1 Xie, Pengkai A1 Liu, Longfei A1 Guan, Xiupeng A1 Jin, Jun A1 Jin, Qingzhe A1 Wang, Xingguo PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 147 SP 109387 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.109387 DO https://doi.org/10.1016/j.foodhyd.2023.109387 SF ELIB - SuUB Bremen
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