Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k-carrageenan
| Autor: | Li, Shengnan, Li, Panpan, Wang, Jing, Lu, Yanju, Chen, Yuxiang, Zhao, Zhendong, Jiang, Jianxin, Cheng, Xian, Bi, Liangwu |
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| Zdroj: | In Food Hydrocolloids April 2024 149 |
| Databáze: | ScienceDirect |
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