Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions

Published 2019 View Full Article

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Title
Caseinglycomacropeptide and polysorbate interactions allow the design of smart gelled emulsions
Authors
Keywords
Caseinglycomacropeptide, Gelled emulsions, Polysorbate, pH, Interactions
Journal
FOOD HYDROCOLLOIDS
Volume 93, Issue -, Pages 198-205
Publisher
Elsevier BV
Online
2019-02-15
DOI
10.1016/j.foodhyd.2019.02.030

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