Stability of water-in-oil-in-water emulsions containing faba bean proteins
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference19 articles.
1. Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties
2. Multiple emulsions
3. Controlled release of L-tryptophan and Vitamin B2 from model water/oil/water multiple emulsions
4. Preparation of fine protein-stabilized water-in-oil-in-water emulsions
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