v1
Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.
- NobleID
- NI4P60W64R26S27
- Persistent link
- https://nobleid.org/ark:/48914/w1/20260515/8C9F29FD
Type:Journal Article
0 views
Bibliometric Analysis
Impact metrics, research fronts, co-authorship networks →
Authors & Claims