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Volumn 197, Issue , 2016, Pages 297-306

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Author keywords

High pressure homogenisation; Lactoferrin; Nanoemulsions; Physicochemical properties; Solvent evaporation; Tween 20; Whey protein isolate (WPI)

Indexed keywords

DROPS; EMULSIFICATION; EVAPORATION; IONIC STRENGTH; PARTICLE SIZE;

EID: 84945959669     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.086     Document Type: Article
Times cited : (143)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.