Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry.

Autor: Alhasan, F. Hussein, Tehrani, M. Mazaheri, Varidi, M.

Publikováno v: Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān; Feb/Mar2024, Vol. 19 Issue 6, p177-195, 20p