Formulation and Characterization of Double Emulsions Stabilized by Sodium Caseinate–Xanthan Mixtures. Effect of pH and Biopolymer Concentration
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
Reference29 articles.
1. Double emulsions — scope, limitations and new achievements
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4. Formulation of a Stable Multiple Emulsion via a One-Step Process Using Surface Properties of the Mixed Emulsifiers
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3. Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum;Foods;2022-12-28
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