Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion

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Title
Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion
Authors
Keywords
Ovalbumin, Gum arabic, Stability, Complexes, Stabilization mechanisms
Journal
FOOD HYDROCOLLOIDS
Volume 63, Issue -, Pages 602-610
Publisher
Elsevier BV
Online
2016-10-21
DOI
10.1016/j.foodhyd.2016.10.007

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