Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels
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Title
Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels
Authors
Keywords
Surimi particles, Pickering emulsions, Microstructure, Rheological features, Water and oil distribution
Journal
FOOD HYDROCOLLOIDS
Volume 117, Issue -, Pages 106731
Publisher
Elsevier BV
Online
2021-03-06
DOI
10.1016/j.foodhyd.2021.106731
References
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