Blar i SINTEF Industri på tidsskrift "Food Hydrocolloids"
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Encapsulation of salmon oil using complex coacervation: Probing the effect of gum acacia on interfacial tension, coacervation and oxidative stability
(Peer reviewed; Journal article, 2023)The molecular characteristics of the food-grade polysaccharide gum acacia may vary depending on source, which could in turn significantly affect its behaviour as thickener, emulsifier and as a wall material in microencapsulation. ...