Work

Effect of pH on Stability of Oil-in-Water Emulsions Stabilized by Pectin-Zein Complexes

Year: 2013

Type: article

Source: Advanced materials research

DOI: 10.4028/www.scientific.net/amr.747.127

Authors: Maneerat Juttulapa, Suchada Piriyaprasarth, Pornsak Sriamornsak

Institution: Silpakorn University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1975187360

FWCI: 2.228

Cites: 5

Cited by: 28

Related to: 10