Designing W1/O/W2 double emulsions stabilized by protein-polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties

  1. Murillo-Martínez, M.M.
  2. Pedroza-Islas, R.
  3. Lobato-Calleros, C.
  4. Martínez-Ferez, A.
  5. Vernon-Carter, E.J.
Journal:
Food Hydrocolloids

ISSN: 0268-005X

Year of publication: 2011

Volume: 25

Issue: 4

Pages: 577-585

Type: Article

DOI: 10.1016/J.FOODHYD.2010.06.015 GOOGLE SCHOLAR
Data source: Scopus