Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk

Published 2020 View Full Article

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Title
Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 105827
Publisher
Elsevier BV
Online
2020-03-06
DOI
10.1016/j.foodhyd.2020.105827

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