Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
Year: 2016
Type: review
Authors: David Julian McClements, Cansu Ekin Gumus
Institution: University of Massachusetts Amherst
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
Funder: U.S. Department of Agriculture
Awards: G2792800478, G6003613054
OpenAlex ID: W2345918076