Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion

出版年份 2017 全文链接

标题

作者

关键词

Ovalbumin, Gum arabic, Stability, Complexes, Stabilization mechanisms

出版物

Volume 63, Issue -, Pages 602-610

出版商

Elsevier BV

发表日期

2016-10-21

DOI

10.1016/j.foodhyd.2016.10.007

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