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Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces
A.G. Estrada-Fernández ,
A. Román-Guerrero ,
R. Jiménez-Alvarado ,
C. Lobato-Calleros ,
J. Alvarez-Ramirez ,
E.J. Vernon-Carter
March 2018
March 2018
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Food-grade particles for emulsion stabilization
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