Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions
Author:
Funder
Western Kentucky University RCAP
Kentucky NSF EPSCoR
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference26 articles.
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4. Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers;Charoen;Food Chemistry,2012
5. Guar gum and its applications;Chudzikowski;Journal of Society of Cosmetic Chemists,1971
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