Effect of ionic calcium on the Flocculation and gelation of sodium caseinate oil-in-water emulsions

被引：6

作者：

Eliot, C ^{[1
]}

Radford, SJ ^{[1
]}

Dickinson, E ^{[1
]}

机构：

[1] Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England

来源：

FOOD COLLOIDS, BIOPOLYMERS AND MATERIALS | 2003年 / 284期

关键词：

D O I：

10.1039/9781847550835-00234

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：234 / 242

页数：9

共 22 条

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