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Frontiers of Chemical Science and Engineering >> 2009, Volume 3, Issue 4 doi: 10.1007/s11705-009-0253-y
Biopolymer-stabilized emulsions on the basis of interactions between β -lactoglobulin and ι -carrageenan
1.Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA;School of Life Sciences, Xiamen University, Xiamen 361005, China; 2.Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA;
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