Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification - Concepedia

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Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

192

Citations

97

References

2020

Year

Ting Zhang, Jiamin Xu, Yangyi Zhang, Xichang Wang, José M. Lorenzo, Jian Zhong

Trends in Food Science & Technology

Biopolymer GelFood ColloidMolecular ModificationChemical CompositionMicro-encapsulationOil-in-water EmulsionsChromatographyEmulsion

References

	Year	Citations

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