Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions - Concepedia

Concepedia

Publication | Closed Access

Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions

50

Citations

40

References

2021

Year

Nanhai Xiao, He Wen, Yan Zhao, Yao Yao, Mingsheng Xu, Huaying Du, Na Wu, Yonggang Tu

Food ChemistryFood ColloidOil-in Water EmulsionsFood EngineeringFood ProcessingEmulsionHealth Sciences

References

	Year	Citations

Page 1