Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases

Publication date: Available online 12 January 2021Source: Journal of Food EngineeringAuthor(s): Anlei Ge, Shahid Iqbal, Timothy V. Kirk, Xiao Dong Chen
Source: Journal of Food Engineering - Category: Food Science Source Type: research
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