Wheat gluten stabilized emulsions: Influence of homogenization process, pH, and ethanol concentration on droplet breakup and stabilization

Publication date: Available online 11 May 2020Source: Journal of Food EngineeringAuthor(s): U.S. van der Schaaf, J. Schreck, V.L. Pietsch, H.P. Karbstein
Source: Journal of Food Engineering - Category: Food Science Source Type: research
More News: Food Science | Gluten | Wheat