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Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective emulsifiers. Therefore, there is a great interest i...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314162/ https://www.ncbi.nlm.nih.gov/pubmed/37397219 http://dx.doi.org/10.1016/j.fochx.2023.100725 |