Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid.

Autor:	Muriel Mundo, Jorge L.1 (AUTHOR), Zhou, Hualu1 (AUTHOR), Tan, Yunbing1 (AUTHOR), Liu, Jinning1 (AUTHOR), McClements, David Julian1 (AUTHOR) mcclements@foodsci.umass.edu
Zdroj:	Food Research International. Nov2020, Vol. 137, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect