Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes - Concepedia

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Publication | Open Access

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

DOI Full Paper Access

110

Citations

38

References

2018

Year

Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Vincent Kassozi, Koen Dewettinck, Christian V. Stevens, Paul Van der Meeren

Food Hydrocolloids

Food ChemistryFood ColloidBiochemistryNatural SciencesEmulsionBiotechnologyProtein EngineeringFood EngineeringGreen EmulsificationSoluble FractionIsolate Nano-complexesBiomolecular EngineeringFood NanotechnologyHealth Sciences

References

	Year	Citations

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