Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation

  1. Ridella, F.
  2. Marcet, I.
  3. Gutiérrez, G.
  4. Rendueles, M.
  5. Díaz, M.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2024

Volume: 433

Type: Article

DOI: 10.1016/J.FOODCHEM.2023.137330 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10651/71579
RUO. Repositorio Institucional de la Universidad de Oviedo: lock_openOpen access Handle

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