doi.org/10.1016/j.foodhyd.2017.09.032

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

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,

..., Xiaoquan Yang

Food Hydrocolloids12.40

Volume: 77, Pages: 168 - 175

Published: Sep 27, 2017

Paper Fields

Paper Details

Title

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

DOI

doi.org/10.1016/j.foodhyd.2017.09.032

Published Date

Sep 27, 2017

Journal

Food Hydrocolloids

Volume

77

Pages

168 - 175

Notes

History