%0 Journal Article
%T Effect of high-pressure homogenization treatment and Persian gum on rheological, functional properties and release kinetic of crocin from double emulsions
%A آتنا پاسبان
%A  Mohebbi, Mohebbat
%A  Mousavi, Seyedeh Fatemeh
%A  عاطفه رضایی
%A  Khalilian Movahhed, Mohammad
%A  Mozafarpour, Rassoul
%J LWT- Food Science and Technology
%@ 0023-6438
%D 2023