| 标题 |
Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:S. Ravindran; M.A.K. Williams; R.L. Ward; G. Gillies 出版日期:2018 |
| 求助人 | |
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(2025-6-4)