Effect of pH and protein particle shape on the stability of amylopectin–xyloglucan water-in-water emulsions

出版年份 2020 全文链接

标题

作者

关键词

Water-in-water emulsions, Polysaccharides, Protein particles, Pickering effect

出版物

Volume 104, Issue -, Pages 105769

出版商

Elsevier BV

发表日期

2020-02-13

DOI

10.1016/j.foodhyd.2020.105769

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