Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance

Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): Xingzhong Zhang, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu

Source: Food Hydrocolloids - May 18, 2020 Category: Food Science Source Type: research