Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid

标题
Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid
作者
关键词
Multilayers, Layer-by-layer, Polylysine, Polyglutamate, Polyelectrolytes, Soybean O/W emulsions
出版物
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 109304
出版商
Elsevier BV
发表日期
2020-05-24
DOI
10.1016/j.foodres.2020.109304

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