Publication | Open Access

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Food ChemistryCombined ImpactFood ColloidBiomanufacturingBiotechnologyO/w EmulsionsSugar Beet FibersPolysaccharideFood EngineeringFood TechnologyEmulsionHealth Sciences