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, no.12, pp.1-10, 2021 (Journal Indexed in SCI)

  • Publication Type: Article / Article
  • Publication Date: 2021
  • Doi Number: 10.1016/j.lwt.2020.110773
  • Title of Journal : LWT-FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.1-10