Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharides

Published 2013 View Full Article

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Title
Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharides
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 53, Issue 1, Pages 325-333
Publisher
Elsevier BV
Online
2013-04-30
DOI
10.1016/j.foodres.2013.04.017

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