Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum

Published 2017 View Full Article

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Title
Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum
Authors
Keywords
Walnut protein (WP), Xanthan gum (XG), NaCl, Interfacial properties, Emulsifying properties
Journal
FOOD HYDROCOLLOIDS
Volume 72, Issue -, Pages 73-80
Publisher
Elsevier BV
Online
2017-06-01
DOI
10.1016/j.foodhyd.2017.05.031

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