Effect of pH and protein particle shape on the stability of amylopectin–xyloglucan water-in-water emulsions

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of pH and protein particle shape on the stability of amylopectin–xyloglucan water-in-water emulsions
Authors
Keywords
Water-in-water emulsions, Polysaccharides, Protein particles, Pickering effect
Journal
FOOD HYDROCOLLOIDS
Volume 104, Issue -, Pages 105769
Publisher
Elsevier BV
Online
2020-02-13
DOI
10.1016/j.foodhyd.2020.105769

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.