Citation:
Axel Benichou, Aserin, Abraham , and Garti, Nissim. . 2002. “Protein-Polysaccharide Interactions For Stabilization Of Food Emulsions.”. Journal Of Dispersion Science And Technology, 23, 1-3, Pp. 93–123. doi:10.1080/01932690208984192.
Abstract:
A review on basic and applied knowledge on protein-polysaccharide interactions in aq. medium and at the oil-water interface in food emulsion systems. [on SciFinder(R)]