Sustainable microbial biosurfactants and bioemulsifiers for commercial exploitation-Reference-Cited by-同舟云学术

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Sustainable microbial biosurfactants and bioemulsifiers for commercial exploitation

Published:2019-10 Issue: Volume:85 Page:143-155
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Sałek Karina,Euston Stephen R.

Funder

European Union’s Horizon 2020 Research and Innovation Programme

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference207 articles.

1. Food Emulsion Principles, Practices, and Techniques;McClements,2005

2. Emulsion and emulsification technology;Yamashita,2017

3. Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin-pea protein isolate conjugate and Tween 80;Tamnak;Food Hydrocoll.,2016

4. Double emulsions stabilized by food biopolymers;Dickinson;Food Biophys.,2011

5. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems;Cofrades;Food Chem.,2013

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