Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

Published 2018 View Full Article

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Title
Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 79, Issue -, Pages 391-398
Publisher
Elsevier BV
Online
2018-01-20
DOI
10.1016/j.foodhyd.2018.01.006

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