| 000 | 01196nam a2200253Ia 4500 | ||
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| 003 | MX-MdCICY | ||
| 005 | 20250625140636.0 | ||
| 040 | _cCICY | ||
| 090 | _aB-10666 | ||
| 245 | 1 | 0 | _aImpact of Electrostatic Interactions on Formation and Stability of Emulsions Containing Oil Droplets Coated by รข-Lactoglobulin-Pectin Complexes |
| 490 | 0 | _vJ. Agric. Food Chem., 55, p.475-485, 2007 | |
| 520 | 3 | _aInterfacial protein-polysaccharide complexes can be used to improve the physical stability of oil-inwater emulsions. The purpose of this study was to examine the impact of ionic strength on the formation and stability of oil-in-water emulsions containing polysaccharide-protein-coated droplets. Emulsions were prepared that contained 0.1 wt | |
| 650 | 1 | 4 | _aEMULSION |
| 650 | 1 | 4 | _aB-LACTOGLOBULIN |
| 650 | 1 | 4 | _aPECTIN |
| 650 | 1 | 4 | _aMULTILAYER |
| 650 | 1 | 4 | _aSTABILITY |
| 650 | 1 | 4 | _aELECTROSTATIC |
| 700 | 1 | 2 | _aGuzey, D. |
| 700 | 1 | 2 | _aMcclements, D.J. |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1mQ32bVMl4H3icKg61lB6noDTBGcLg1TR/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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