“Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties”.
Author:
Funder
Ministerio de Ciencia, Tecnología e Innovación
Consejo Nacional de Investigaciones Científicas y Técnicas
Agencia Nacional De Promoción Científica Y Tecnológica
Publisher
Elsevier BV
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5. Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum Arabic;Castel;Food Hydrocolloids,2017
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