| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 11017499 | Food Hydrocolloids | 2019 | 11 Pages |
Abstract
Multicomponent mixtures obtained by simple processing proved to be emulsifiers of equal ability and stability compared to pure ingredients.166
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Dimitris Karefyllakis, Heidi Octaviana, Atze Jan van der Goot, Constantinos V. Nikiforidis,