Food-grade Pickering emulsions stabilized by ovotransferrin fibrils

Published 2019 View Full Article

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Title
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils
Authors
Keywords
Ovotransferrin fibril, Pickering emulsion, Rheology, Ionic strength, pH stability, Thermal stability
Journal
FOOD HYDROCOLLOIDS
Volume 94, Issue -, Pages 592-602
Publisher
Elsevier BV
Online
2019-04-04
DOI
10.1016/j.foodhyd.2019.04.005

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