Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface
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Published:2024-12
Issue:
Volume:157
Page:110409
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ISSN:0268-005X
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Container-title:Food Hydrocolloids
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language:en
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Short-container-title:Food Hydrocolloids
Author:
Jiang Wenxin,
Xiong Xinwei,
Li Fengting,
Lu Wei,
Hu Bing,
Gao Zhiming,
Wu YuehanORCID,
Yuan Dan,
Li Yanlei,
Zhai Xiaodong
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5. Correlation between interfacial layer properties and physical stability of food emulsions: Current trends, challenges, strategies, and further perspectives;Cai;Advances in Colloid and Interface Science,2023
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