High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

标题
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers
作者
关键词
Emulsion-template, Oil loss, Oleogel, Xanthan gum, Tara gum, Carrageenan
出版物
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105775
出版商
Elsevier BV
发表日期
2020-02-19
DOI
10.1016/j.foodhyd.2020.105775

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