Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

Published 2018 View Full Article

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Title
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes
Authors
Keywords
Self-assembly, Coacervate, Pickering stabilization, Almond gum, Whey protein isolate, Thymol
Journal
FOOD HYDROCOLLOIDS
Volume 88, Issue -, Pages 218-227
Publisher
Elsevier BV
Online
2018-10-10
DOI
10.1016/j.foodhyd.2018.10.009

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