Clean label physical conjugates of protein-based bio-emulsifiers for food applications
Studies on protein-based emulsifiers for food uses have progressed rapidly in the last decade, due to better stability capacity, irreversible adsorption behaviour at the interface, thick interfacial layer, and higher nutritional values as compared to synthetic emulsifiers. Emulsions stabilized with...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23002903 |