A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry

Çetinkaya T., Altay F., Ceylan Z.

LWT-FOOD SCIENCE AND TECHNOLOGY, sa.12, ss.1-10, 2021 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.lwt.2020.110773
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1-10
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet