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      Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application

      Author(s): , , , , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Hydrocolloids
      Publisher: Elsevier BV

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            Chitosan oligosaccharide (COS): An overview

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              Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

              Ahmed Taha, Eman Ahmed, Amr M. M. Ismaiel … (2020)
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                Journal
                Title: Food Hydrocolloids
                Abbreviated Title: Food Hydrocolloids
                Publisher: Elsevier BV
                ISSN (Print): 0268005X
                Publication date Created: December 2021
                Publication date (Print): December 2021
                Volume: 121
                Page: 107050
                Article
                DOI: 10.1016/j.foodhyd.2021.107050
                SO-VID: fc1ac0ce-8215-47ec-bc7d-beb7c696081f
                Copyright © © 2021
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                https://www.elsevier.com/tdm/userlicense/1.0/

                https://doi.org/10.15223/policy-017

                https://doi.org/10.15223/policy-037

                https://doi.org/10.15223/policy-012

                https://doi.org/10.15223/policy-029

                https://doi.org/10.15223/policy-004

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