@Article{ Ruiz-álvarez_DEL_MALDONADO_GUADIX_Guadix-escobar_García_GARCIA,

author = { José María Ruiz-álvarez and Mª TERESA DEL CASTILLO SANTAELLA and JULIA MALDONADO VALDERRAMA and ANTONIO MARIA GUADIX ESCOBAR and Emilia M. Guadix-escobar and Pedro J. García -moreno and PEDRO JESUS GARCIA MORENO } ,

title = { pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions },

journal = { Food Hydrocolloids },

year = { 2022 },

volume = { 122 },

pages = { 107075- },

}