Recent advances in improving stability of food emulsion by plant

Recent advances in improving stability of food emulsion by plant

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Food Emulsions: Principles, Practices, and Techniques, Third

Advances in Paint and Coating Manufacturing Equipment — American

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Full article: Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development

Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk - ScienceDirect

Recent advances in improving stability of food emulsion by plant

Recent Innovations in Emulsion Science and Technology for Food

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Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methods - ScienceDirect

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The Value of Emulsion Characterization and Stability Testing: A

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What functionality can emulsifiers bring to baked foods?