Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels-Reference-Cited by-同舟云学术

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Published:2020-08 Issue: Volume:102 Page:123-137
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Lin Duanquan,Kelly Alan L.,Miao Song

Funder

China Scholarship Council

Teagasc-The Irish Agriculture and Food Development Authority

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference150 articles.

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5. Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate;Balakrishnan;Food Hydrocolloids,2017

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