Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability

  • Autor:

    Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Karbstein, H. P.; van der Schaaf, U. S.
  • Quelle:

    Food & Function DOI: 10.1039/d1fo00891a
  • Datum: 2021