Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study

Publication date: Available online 1 April 2021Source: Food HydrocolloidsAuthor(s): Peiyuan Li, Chuo Guo, Xiaofei Li, Kai Yuan, Xudong Yang, Yurong Guo, Xi Yang
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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