@article{paperid:1067462,
author = {Rahmati, Nazanin Fatemeh and Varidi, Mehdi and Rassoul Kadkhodaee},
title = {Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion},
journal = {Journal of Food Science and Technology},
year = {2018},
volume = {55},
number = {3},
month = {March},
issn = {0022-1155},
pages = {1143--1153},
			numpages = {10},
keywords = {Speckled Sugar been protein; Polysaccharide-protein interaction; Xanthan gum; Compatibility; Emulsion},
}