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Volumn 25, Issue 5, 2011, Pages 976-982

Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

Author keywords

Electrostatic interactions; Emulsions; Flocculation; Lactoferrin; Surface denaturation; Thermal denaturation

Indexed keywords

BOVINAE;

EID: 79952532377     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.012     Document Type: Article
Times cited : (97)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.