Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces - Concepedia

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Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

76

Citations

53

References

2017

Year

Ana Guadalupe Estrada Fernández, Angélica Román‐Guerrero, Rubén Jiménez-Alvarado, C. Lobato‐Calleros, José Álvarez‐Ramírez, E.J. Vernon‐Carter

Journal of Food Engineering

Food ChemistryBiopolymer GelConcentrate-gum Arabic ComplexesMicroemulsionFood EngineeringDouble EmulsionsOuter InterfacesBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

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