Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes
Year: 2018
Type: article
Source: Food Hydrocolloids
Institutions: Ghent University, Isfahan University of Technology
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
Funder: Hercules Foundation
Award: G406082334
OpenAlex ID: W2897477492