Characterization and formation mechanism of lutein...

Food Hydrocolloids 2020 / 01 Vol. 98

Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles

Su, Jiaqi, Guo, Qing, Chen, Yulu, Dong, Wenxia, Mao, Like, Gao, Yanxiang, Yuan, Fang
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Volume:
98
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105276
Date:
January, 2020
File:
PDF, 3.71 MB
english, 2020
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