نمایش نتایج جستجو برای
کلمات کلیدی: Emulsions
موارد یافت شده: 2
1 - Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions (چکیده)2 - Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates (چکیده)