Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network
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Title
Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network
Authors
Keywords
Citrus fiber, Pickering emulsions, Network, Microstructure, Rheology
Journal
FOOD CHEMISTRY
Volume 343, Issue -, Pages 128523
Publisher
Elsevier BV
Online
2020-11-04
DOI
10.1016/j.foodchem.2020.128523
References
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