Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02832.x/fullpdf
Reference26 articles.
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5. Stabilisation of W/O/W double emulsion by polysaccharides as weak gels;Benna-Zayani;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2008
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