Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
- 17 July 2018
- journal article
- research article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 85, 144-157
- https://doi.org/10.1016/j.foodhyd.2018.07.014
Abstract
No abstract availableKeywords
Funding Information
- Institute for the Promotion of Innovation through Science and Technology in Flanders (141469)
- IWT-Vlaanderen
- European Union's Horizon 2020 (654924)
- Marie Sklodowska-Curie
- KU Leuven Research Council (METH/14/03)
- Flemish Government
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