Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin

出版年份 2019 全文链接

标题

作者

关键词

Soybean lecithin, Food emulsion, Texture modification, Fat replacer, Phases inversion, Sunflower oil, Natural emulsifier

出版物

FOOD RESEARCH INTERNATIONAL

Volume 122, Issue -, Pages 252-262

出版商

Elsevier BV

发表日期

2019-04-13

DOI

10.1016/j.foodres.2019.04.028

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