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1 Ergebnisse
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Pickering stabilization of thymol through green emulsificat..:
Sedaghat Doost, Ali
;
Nikbakht Nasrabadi, Maryam
;
Kassozi, Vincent
...
Food Hydrocolloids. 88 (2019) - p. 218-227 , 2019
Link:
https://doi.org/10.1016/j.foodhyd.2018.10.009
RT Journal T1
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2018.10.009&Exemplar=1&LAN=DE A1 Sedaghat Doost, Ali A1 Nikbakht Nasrabadi, Maryam A1 Kassozi, Vincent A1 Dewettinck, Koen A1 Stevens, Christian V. A1 Van der Meeren, Paul PB Elsevier BV YR 2019 SN 0268-005X JF Food Hydrocolloids VO 88 SP 218 OP 227 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2018.10.009 DO https://doi.org/10.1016/j.foodhyd.2018.10.009 SF ELIB - SuUB Bremen
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