Improved Stability of the Palm Oil-in-Water Emulsion via the Surface Modification of Droplets with a Chitosan-Casein Complex Layer
| Autor: | Takashi KUROIWA, Yaeko OKUYAMA, Akihiko KANAZAWA |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Japan Journal of Food Engineering. 22:105-115 |
| ISSN: | 1884-5924 1345-7942 |
| DOI: | 10.11301/jsfe.21598 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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