Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized d-limonene emulsion
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DOI: 10.1016/j.foodhyd.2018.05.041
Abstract: Abstract The objective of this research was to investigate the influence of gum arabic (GA) on the storage stability and antibacterial ability of β-lactoglobulin (β-lg) stabilized d -limonene emulsion at pH4.0 based on electrostatic layer-by-layer… read more here.
Keywords: storage; gum arabic; limonene emulsion; storage stability ... See more keywords