Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH

Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Colloids and Surfaces B: Biointerfaces - Volume 168, 1 August 2018, Pages 163-168

Luisa Perugini, Giuseppe Cinelli, Martina Cofelice, Andrea Ceglie, Francesco Lopez, Francesca Cuomo,