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Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach

Charlotte Hollestelle; Delphine Huc-Mathis; Camille Michon; David Blumenthal
Food Research International · Vol. 182 · pp. 114150 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-04-01
Publication Year2024
Volume182
Pages114150
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114150
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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