Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces-Reference-Cited by-同舟云学术

Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

Published:2018-03 Issue: Volume:221 Page:35-44
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Estrada-Fernández A.G.,Román-Guerrero A.,Jiménez-Alvarado R.,Lobato-Calleros C.,Alvarez-Ramirez J.,Vernon-Carter E.J.^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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