Composite emulsifying behavior of egg white protein and rhamnolipid: properties of the constructed high internal phase emulsions

Publication date: Available online 1 June 2021Source: Food HydrocolloidsAuthor(s): Yinyue Yang, Junhua Li, Yujie Su, Luping Gu, Cuihua Chang, Yanjun Yang

Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research