Sulfhydryl−Disulfide Interchange-Induced Interparticle Protein Polymerization in Whey Protein-Stabilized Emulsions and Its Relation to Emulsion Stability
- 1 October 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10) , 3813-3820
- https://doi.org/10.1021/jf970319b
Abstract
No abstract availableKeywords
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