Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 2. Effects of Calcium, pH, and Ethanol on the Stability of the Emulsions
1996 ◽
Vol 44
(11)
◽
pp. 3637-3642
◽
2020 ◽
Vol 14
(4)
◽
pp. 453-460
Keyword(s):
2014 ◽
Vol 10
(2)
◽
pp. 134-140
◽
1999 ◽
Vol 64
(3)
◽
pp. 393-395
◽
Keyword(s):
2001 ◽
Vol 29
(8-9)
◽
pp. 541-547
◽
Keyword(s):
2017 ◽
Vol 66
◽
pp. 91-98
◽
1996 ◽
Vol 44
(11)
◽
pp. 3631-3636
◽
Keyword(s):
Keyword(s):
2016 ◽
Vol 23
(1)
◽
pp. 33
◽
Keyword(s):
2017 ◽
Vol 410
(15)
◽
pp. 3407-3423
◽
Keyword(s):