Food-grade particles for emulsion stabilization
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- 作者：Iris Taverniera ; 1 ; Iris.Tavernier@Ugent.be" class="auth_mail" title="E-mail the corresponding author ; Wahyu Wijayab ; 1 ; Paul Van der Meerenb ; Koen Dewettincka ; Ashok R. Patela ; Patel.Ashok@Ugent.be" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pickering ; Emulsions ; Food-grade
- 刊名：Trends in Food Science & Technology
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：50
- 期：Complete
- 页码：159-174
- 全文大小：1476 K
文摘
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Food-grade particles as alternatives to synthetic particles.
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Characterization of stabilizing particles and the Pickering emulsions they form.
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Applications in food products.