Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum Arabic composite colloidal nanoparticles

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Related collections

Author and article information

Journal

Title: Food Hydrocolloids

Abbreviated Title: Food Hydrocolloids

Publisher: Elsevier BV

ISSN (Print): 0268005X

Publication date Created: August 2019

Publication date (Print): August 2019

Page: 105276

Article

DOI: 10.1016/j.foodhyd.2019.105276

SO-VID: 42afaf1a-81c2-444c-93ef-93586815cd37

License:

https://www.elsevier.com/tdm/userlicense/1.0/

History

Data availability:

Comments

Comment on this article

scite_

Cited by 24

See all cited by