Pickering Emulsion Stabilized by Different Concentrations of Whey Protein-Cress Seed Gum Nanoparticles

AuthID
 P-017-KG3
6
Author(s)
Davtalab, M
·
Naji-Tabasi, S
·
Shahidi-Noghabi, M
·
Martins, AJ
·
Bourbon, AI
·
Document Type
Article
Year published
2024
Published
in FOODS, ISSN: 2304-8158
Volume: 13, Issue: 23, Pages: 3777 (21)
Indexing
Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 39682849
Scopus: 2-s2.0-85211811066
Wos: WOS:001377620800001
Source Identifiers
ISSN: 2304-8158
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