Influence of xanthan gum on properties and stability of oil-in-water Pickering emulsions stabilized by zein colloidal particles

被引：0
|
作者：
Jiratthitikan Sriprablom
Manop Suphantharika
机构：
[1] Mahidol University,Department of Biotechnology, Faculty of Science
来源：
Journal of Food Measurement and Characterization | 2022年 / 16卷
关键词：
Xanthan gum; Zein colloidal particle; Pickering emulsion; Rheology; Physical stability;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：2772 / 2781
页数：9
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