Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content

Published 2019 View Full Article

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Title
Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content
Authors
Keywords
Heteroaggregated emulsion, Oil content, Physical stability, Microrheology, Microstructure
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 109, Issue -, Pages 457-466
Publisher
Elsevier BV
Online
2019-04-10
DOI
10.1016/j.lwt.2019.04.031

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