Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

Publication date: Available online 6 October 2020Source: Trends in Food Science & TechnologyAuthor(s): Ting Zhang, Jiamin Xu, Yangyi Zhang, Xichang Wang, José M. Lorenzo, Jian Zhong
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research