Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

Published 2011 View Full Article

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Title
Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 28, Issue 1, Pages 110-120
Publisher
Elsevier BV
Online
2011-12-15
DOI
10.1016/j.foodhyd.2011.12.005

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