| 标题 |
Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food hydrocolloids. 作者:Setiowati AD, Saeedi S, Wijaya W, Van der Meeren P 出版日期:2017-02-01 |
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(2025-6-4)