Work

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

Year: 2019

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2019.05.021

Author: Eric Dickinson

Institution: University of Leeds

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2945198707

FWCI: 15.56

Cites: 162

Cited by: 268

Related to: 10