Journal of Food Science · 2014 · 46 citations · 54 references
Encapsulating cardamom essential oil in whey protein isolate alone or combined with guar gum produced dried powders that effectively retained and chemically stabilized CEO, and therefore enhanced its handling and storability.
54
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59.5K citations
Sébastien G. Gouin · Trends in Food Science & Technology · 2004 · 1.3K citations
Hydrocolloids as emulsifiers and emulsion stabilizers
Eric Dickinson · Food Hydrocolloids · 2008 · 1.3K citations