[Elsevier] Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes

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journalㄩFood Research International

AuthorsㄩJie Zhang; Duoxia Xu; Yanping Cao

Published dateㄩ2023-2-

DOIㄩ10.1016/j.foodres.2022.112370

PDF linkㄩhttps://www.sciencedirect.com/sc ... 963996922014284/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodres.2022.112370

Article SourceㄩElsevier BV﹝


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