Multiple layers and conjugate materials for food emulsion stabilization
Author:
Affiliation:
1. Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1227765
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1. The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
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4. Functional egg white–pectin conjugates prepared by controlled Maillard reaction
5. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique
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