Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
Year: 2008
Type: review
Source: Soft Matter
DOI: 10.1039/b718319d
Author: Eric Dickinson
Institution: University of Leeds
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2086718982