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Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.

Kim HJ, Decker EA, McClements DJ. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature. Langmuir. 2004 Nov 23; 20(24):10394-8.

View in: PubMed