Stabilization of gelatin and carboxymethylcellulose water-in-water emulsion by addition of whey protein
Abstract Due to their aqueous nature and biocompatibility, water/water emulsions are particularly advantageous in the production of low calorie functional food and bioactive carrier microparticles. The aim of this study was to investigate the stability of water/water emulsions formed by gelatin and...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Associação Brasileira de Polímeros
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| Col·lecció: | Polímeros |
| Matèries: | |
| Accés en línia: | http://www.scielo.br/pdf/po/v29n4/0104-1428-po-29-4-e2019051.pdf |
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