Edible Pickering emulsion stabilized by protein fibrils....

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 03 Vol. 76

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

Gao, Zhiming, Zhao, Junjun, Huang, Ying, Yao, Xiaolin, Zhang, Ke, Fang, Yapeng, Nishinari, Katsuyoshi, Phillips, Glyn O., Jiang, Fatang, Yang, Hao
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Volume:
76
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.10.038
Date:
March, 2017
File:
PDF, 1.81 MB
english, 2017
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