검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Stabilization of oil-in-water-in-oil (O-1/W/O-2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces Estrada-Fernandez AG, Roman-Guerrero A, Jimenez-Alvarado R, Lobato-Calleros C, Alvarez-Ramirez J, Vernon-Carter EJ Journal of Food Engineering, 221, 35, 2018 |
| 2 |
Study of the phase separation behaviour of native or preheated WPI with polysaccharides Chun JY, Hong GP, Surassmo S, Weiss J, Min SG, Choi MJ Polymer, 55(16), 4379, 2014 |
| 3 |
Stabilization mechanism of oil-in-water emulsions by beta-lactoglobulin and gum arabic Bouyer E, Mekhloufi G, Le Potier I, de Kerdaniel TD, Grossiord JL, Rosilio V, Agnely F Journal of Colloid and Interface Science, 354(2), 467, 2011 |