pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions
- Ruiz-Álvarez, J.M.
- del Castillo-Santaella, T.
- Maldonado-Valderrama, J.
- Guadix, A.
- Guadix, E.M.
- García-Moreno, P.J.
Revista:
Food Hydrocolloids
ISSN: 0268-005X
Ano de publicación: 2022
Volume: 122
Tipo: Artigo