Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
Authors
Keywords
Pickering emulsion, Stability, Protein particles, Encapsulation, Lipid oxidation
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 103, Issue -, Pages 293-303
Publisher
Elsevier BV
Online
2020-07-22
DOI
10.1016/j.tifs.2020.07.005

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More
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.