TY  - BOOK
AU  - Guzey,D.
AU  - Mcclements,D.J.
TI  - Impact of Electrostatic Interactions on Formation and Stability of Emulsions Containing Oil Droplets Coated by â-Lactoglobulin-Pectin Complexes
KW  - EMULSION
KW  - B-LACTOGLOBULIN
KW  - PECTIN
KW  - MULTILAYER
KW  - STABILITY
KW  - ELECTROSTATIC
N2  - Interfacial protein-polysaccharide complexes can be used to improve the physical stability of oil-inwater emulsions. The purpose of this study was to examine the impact of ionic strength on the formation and stability of oil-in-water emulsions containing polysaccharide-protein-coated droplets. Emulsions were prepared that contained 0.1 wt
UR  - https://drive.google.com/file/d/1mQ32bVMl4H3icKg61lB6noDTBGcLg1TR/view?usp=drivesdk
ER  -