Publication | Closed Access
Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid
27
Citations
19
References
2020
Year
Food ChemistryFood ColloidEngineeringCationic PolylysinePolymer ScienceSoybean Oil-in-water EmulsionsPolymer ChemistryBiomolecular EngineeringPolypeptide MultilayersEmulsion
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