Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems

标题
Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems
作者
关键词
Nanoemulsions, Double emulsions, WPC, Pectin, Gallic acid, Tween 80
出版物
JOURNAL OF FOOD ENGINEERING
Volume 245, Issue -, Pages 139-148
出版商
Elsevier BV
发表日期
2018-10-19
DOI
10.1016/j.jfoodeng.2018.10.016

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