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Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex

Authors :
Jiaqi Li
Sheng Geng
Shiyu Zhen
Xiaofan Lv
Benguo Liu
Source :
Food Hydrocolloids. 129:107625
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Subjects

Subjects :
General Chemical Engineering
General Chemistry
Food Science

Details

ISSN :
0268005X
Volume :
129
Database :
OpenAIRE
Journal :
Food Hydrocolloids
Accession number :
edsair.doi...........7b4f460157af52b8858c33cdb0036fb0

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