Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate

Title
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
Authors
Keywords
Zein, Sodium alginate, Emulsion gels, Transglutaminase, Calcium ion
Journal
FOOD HYDROCOLLOIDS
Volume 113, Issue -, Pages 106473
Publisher
Elsevier BV
Online
2020-11-17
DOI
10.1016/j.foodhyd.2020.106473

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