Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet Pectin
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- Zeeb, B., Fischer, L., Weiss, J.
- Year of publication
- 2011
- Published in
- Journal of Agricultural and Food Chemistry
- Band/Volume
- 59/19
- DOI
- 10.1021/jf202220z
- Page (from - to)
- 10546-10555