Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

出版年份 2017 全文链接

标题

作者

关键词

Anisotropic particles, β, -Lactoglobulin, Protein fibrils, Pickering emulsion, Emulsion stability

出版物

Volume 76, Issue -, Pages 1-8

出版商

Elsevier BV

发表日期

2016-10-19

DOI

10.1016/j.lwt.2016.10.038

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