Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles

Published 2018 View Full Article

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Title
Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles
Authors
Keywords
Ovotransferrin, Gum arabic, Complexation, Pickering emulsion, Microstructure, Rheology
Journal
FOOD HYDROCOLLOIDS
Volume 89, Issue -, Pages 590-601
Publisher
Elsevier BV
Online
2018-11-20
DOI
10.1016/j.foodhyd.2018.11.037

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