Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions

出版年份 2019 全文链接

标题

作者

关键词

Creamer, Oil-in-water emulsion, Plant-based ingredients, Sodium Caseinate, Soy Lecithin, Carrageenan, Creaming

出版物

Volume 123, Issue -, Pages 779-789

出版商

Elsevier BV

发表日期

2019-06-10

DOI

10.1016/j.foodres.2019.05.043

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