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Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends

Hua Xu; Ziwei Gao; Mingcui Huang; Qinyuan Fan; Limin Cui; Pengkai Xie; Longfei Liu; Xiupeng Guan; Jun Jin; Qingzhe Jin; Xingguo Wang
Food Hydrocolloids · Vol. 147 · pp. 109387 · 2024

Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-02-01
Publication Year2024
Volume147
Pages109387
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2023.109387
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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