Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
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Title
Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
Authors
Keywords
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Journal
FOOD HYDROCOLLOIDS
Volume 131, Issue -, Pages 107747
Publisher
Elsevier BV
Online
2022-04-21
DOI
10.1016/j.foodhyd.2022.107747
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