Stabilizing beverage emulsions by regenerated celluloses

标题
Stabilizing beverage emulsions by regenerated celluloses
作者
关键词
Citrus oil, Buoyancy neutral emulsion, Cellulose adsorption, Network stabilization
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 72, Issue -, Pages 292-301
出版商
Elsevier BV
发表日期
2016-05-05
DOI
10.1016/j.lwt.2016.05.012

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