Quality and Stability of Emulsions Made of Whey Protein, Soy Protein, Arabic Gum, and Maltodextrin
Introduction: Food safety and preservation methods are important issues, and food scientists and technologists are investigating new methods such as edible coating and microencapsulation. Most of these methods depend on the production of stable emulsions. The present study aimed to evaluate the effe...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mashhad University of Medical Sciences
2021-10-01
|
| Series: | Journal of Fasting and Health |
| Subjects: | |
| Online Access: | https://jnfh.mums.ac.ir/article_19286_715c6e930c54e847c04de0f9c1542591.pdf |