Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes
Ali Sedaghat Doost(Ghent University), Maryam Nikbakht Nasrabadi(Isfahan University of Technology), Vincent Kassozi(Ghent University), Koen Dewettinck(Ghent University), Christian V. Stevens(Ghent University), Paul Van der Meeren(Ghent University)
Cited by 112Open Access
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