NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels
Author:
Funder
Science Academy
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference64 articles.
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4. Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions;Hemar;Food Hydrocoll.,2001
5. Hydrocolloids from quince seed: extraction, characterization, and study of their emulsifying/stabilizing capacity;Ritzoulis;Food Hydrocoll.,2014
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