Droplet and Creaming Stability of Fish Oil-Loaded Gelatin/Surfactant-Stabilized Emulsions Depends on both the Adsorption Ways of Emulsifiers and the adjusted pH

Publication date: Available online 24 April 2020Source: Food Science and Human WellnessAuthor(s): Ting Zhang, Mengzhen Ding, Xichang Wang, Jian Zhong

Source: Food Science and Human Wellness - April 25, 2020 Category: Food Science Source Type: research