Influence of maltodextrin addition on the freeze-dry stability of β-lactoglobulin-based emulsions with controlled electrostatic and/or steric interactions

✍ Scribed by Saehun Mun; David Julian McClements; Jeonghee Surh

• Book ID: 106266857
• Publisher: The Korean Society of Food Science and Technology
• Year: 2011
• Tongue: English
• Weight: 322 KB
• Volume: 20
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-011-0156-9