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Food Hydrocolloids 2018 / 3

Spontaneous emulsification of fish oil at a substantially low surfactant-to-oil ratio: emulsion characterization and filled hydrogel formation

Moayedzadeh, Saina, Khosrowshahi asl, Asghar, Gunasekaran, Sundaram, Madadlou, Ashkan
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.03.042
Date:
March, 2018
File:
PDF, 1.90 MB
english, 2018
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