Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type - Concepedia

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Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type

42

Citations

32

References

2022

Year

Zelong Liu, Mengmeng Zhao, Qayyum Shehzad, Jing Wang, Baoguo Sun

Food Hydrocolloids

Food ColloidEngineeringWhippable EmulsionsEmulsifier TypeMicelleMicro-encapsulationRheologyFood EngineeringProtein ParticlesBiophysicsBiomolecular EngineeringEmulsion

References

	Year	Citations

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