Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions

Published 2016 View Full Article

Authors

Keywords

Emulsion stability, Lallemantia royleana, seed gum, Droplet size, Viscosity

Journal

FOOD HYDROCOLLOIDS

Volume 59, Issue -, Pages 2-8

Publisher

Elsevier BV

Online

2016-02-25

DOI

10.1016/j.foodhyd.2016.02.017

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