Recent advances in improving stability of food emulsion by plant

Recent advances in improving stability of food emulsion by plant

4.7
(226)
Write Review
More
$ 16.00
Add to Cart
In stock
Description

Recent Publications, Ciftci Lab

Food Emulsions: Principles, Practices, and Techniques, Third

Frontiers Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion. - Abstract - Europe PMC

Cosmetics, Free Full-Text

New Trends in Natural Emulsifiers and Emulsion Technology for the

Fat functionality in emulsified foods

An overview of biopolymer-derived packaging material - Sweta Sinha, 2024

Current trends in nano-delivery systems for functional foods: a

Recent advances in protein-based emulsions: The key role of cellulose - ScienceDirect

Processes, Free Full-Text