Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)

标题
Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 22, Issue 1, Pages 112-120
出版商
Elsevier BV
发表日期
2007-03-27
DOI
10.1016/j.foodhyd.2007.03.005

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