Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
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Title
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
Authors
Keywords
Emulsion, Extraction, Gelatin, Oil-in-water interface, Molecular structure, Molecular modification
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 106, Issue -, Pages 113-131
Publisher
Elsevier BV
Online
2020-10-06
DOI
10.1016/j.tifs.2020.10.005
References
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