Destabilization of protein-based emulsions by diglycerol esters of fatty acids – The importance of chain length similarity between dispersed oil molecules and fatty acid residues of the emulsifier
- 30 June 2011
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 25 (4), 773-780
- https://doi.org/10.1016/j.foodhyd.2010.09.002