Utilization of polysaccharide coatings to improve freeze–thaw and freeze–dry stability of protein-coated lipid droplets

Published 2007 View Full Article

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Title
Utilization of polysaccharide coatings to improve freeze–thaw and freeze–dry stability of protein-coated lipid droplets
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 86, Issue 4, Pages 508-518
Publisher
Elsevier BV
Online
2007-12-01
DOI
10.1016/j.jfoodeng.2007.11.002

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