Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions

出版年份 2019 全文链接

标题

作者

关键词

Gelatin, Gum Arabic, Corn oil, Bilayer emulsions, Electrospinning

出版物

FOOD HYDROCOLLOIDS

Volume 94, Issue -, Pages 38-47

出版商

Elsevier BV

发表日期

2019-03-11

DOI

10.1016/j.foodhyd.2019.03.013

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