Gelatins as emulsifiers for oil-in-water emulsions:...

Trends in Food Science & Technology 2020 / 12 Vol. 106

Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

Zhang, Ting, Xu, Jiamin, Zhang, Yangyi, Wang, Xichang, Lorenzo, José M., Zhong, Jian
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Volume:
106
Journal:
Trends in Food Science & Technology
DOI:
10.1016/j.tifs.2020.10.005
Date:
December, 2020
File:
PDF, 5.73 MB
2020
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