Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment

作者：Yichao Liang, Graeme Gillies, Lara Matia‐Merino, Aiqian Ye, Hasmukh A. Patel, Matt Golding · 发表于：Food Hydrocolloids · 年份：2016 · DOI：10.1016/j.foodhyd.2016.11.041 · 被引用次数：46 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Microencapsulation and Drying Processes