Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with β-lactoglobulin

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

• Book ID: 106266470
• Publisher: The Korean Society of Food Science and Technology
• Year: 2010
• Tongue: English
• Weight: 760 KB
• Volume: 19
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-010-0002-5