Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid

Publication date: Available online 24 May 2020Source: Food Research InternationalAuthor(s): Jorge L. Muriel Mundo, Hualu Zhou, Yunbing Tan, Jinning Liu, David Julian McClements
Source: Food Research International - Category: Food Science Source Type: research
More News: Food Science