Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate
Author:
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference30 articles.
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4. Emulsion stabilisation using polysaccharide–protein complexes
5. Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet Pectin
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