Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability - Concepedia

Concepedia

Publication | Closed Access

Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability

49

Citations

35

References

2022

Year

Yunbing Tan, Donpon Wannasin, David Julian McClements

Food Hydrocolloids

Oil-in-water NanoemulsionsPotato Protein FractionsMicroemulsionFood EngineeringChemistryEmulsion

References

	Year	Citations

Page 1