Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein
- 1 January 2013
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 30 (1), 152-162
- https://doi.org/10.1016/j.foodhyd.2012.05.004
Abstract
No abstract availableKeywords
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