Work

Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients

Year: 2017

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-811942-6.00005-4

Author: M. Pathak

Institution: Indian Institute of Technology Patna

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2594923546

FWCI: 4.008

Cites: 107

Cited by: 48

Related to: 10