Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH - Concepedia

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Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH

87

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27

References

2017

Year

Cory Owens, Kristen Griffin, Hanna Khouryieh, Kevin M. Williams

Food ChemistryFood ColloidEngineeringBiochemistryBiochemical EngineeringOxidative StabilityFood EngineeringFood ProcessingFish Oil-in-water EmulsionsFood TechnologyBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

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