%0 Journal Article
%T Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion
%A Rahmati, Nazanin Fatemeh
%A  Varidi, Mehdi
%A  Rassoul Kadkhodaee
%J Journal of Food Science and Technology
%@ 0022-1155
%D 2018