Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein

Published 2020 View Full Article

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Title
Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein
Authors
Keywords
Zein, Protein, Advanced performance xanthan gum, Rheology, Protein-polysaccharide complex
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 153, Issue -, Pages 747-754
Publisher
Elsevier BV
Online
2020-03-11
DOI
10.1016/j.ijbiomac.2020.03.078

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