Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions

Published 2019 View Full Article

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Title
Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions
Authors
Keywords
Gelatin, Gum Arabic, Corn oil, Bilayer emulsions, Electrospinning
Journal
FOOD HYDROCOLLOIDS
Volume 94, Issue -, Pages 38-47
Publisher
Elsevier BV
Online
2019-03-11
DOI
10.1016/j.foodhyd.2019.03.013

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