Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions
Authors
Keywords
Crayfish proteins, Droplet size distribution (DSD), Linear viscoelasticity, O/W emulsions, Xanthan Gum
Journal
FOOD HYDROCOLLOIDS
Volume 72, Issue -, Pages 372-380
Publisher
Elsevier BV
Online
2017-06-24
DOI
10.1016/j.foodhyd.2017.06.018

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.