Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface
作者： Wenfei Xiong , Cong Ren , Mo Tian , Xuejun Yang , Jing Li
DOI: 10.1016/J.FOODCHEM.2018.01.067
关键词:
摘要: … The contribution of the emulsion rheological properties and the viscoelastic of the interface … droplets with significant flocculation through polyelectrolyte bridging, remarkably enhancing …
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