Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise

Publication date: Available online 11 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cuixia Sun, Chenxi Wang, Zheqiang Xiong, Yapeng Fang
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research