Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): E.F. Ribeiro, P. Morell, V.R. Nicoletti, A. Quiles, I. Hernando

Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research