Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex

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Title
Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 105, Issue -, Pages 482-491
Publisher
Elsevier BV
Online
2017-11-23
DOI
10.1016/j.foodres.2017.11.034

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