Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength - Concepedia

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Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

179

Citations

49

References

2019

Year

Shuning Zhang, Melvin Holmes, Rammile Ettelaie, Anwesha Sarkar

Food Hydrocolloids

Food ColloidBiopolymer GelMicro-encapsulationOil-in-water EmulsionsFood EngineeringBiomedical EngineeringIonic StrengthEmulsion

References

	Year	Citations

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