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：

引用

页码：2772 / 2781

页数：9

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