Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

Title
Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 255, Issue -, Pages 290-299
Publisher
Elsevier BV
Online
2018-02-14
DOI
10.1016/j.foodchem.2018.02.074

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