Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

By Chaoying Qiu, Mouming Zhao, D. McClements. 2015

171 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d915f77c20aa58c2cb69c69df5b8d701ea89f7eb