Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes-Reference-Cited by-同舟云学术

Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes

Published:2020-07 Issue: Volume:277 Page:109893
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Griffin Kristen,Khouryieh Hanna^ORCID

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

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