Utilization of interfacial engineering to improve food emulsion properties
The Layer by layer electrostatic deposition (LBL) technique has been shown to have potential applications in foods such as controlled/triggered release, prevention of lipid oxidation and stabilization of emulsions to processing and storage conditions. Biopolymer properties (e.g., as charge density,...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2006
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3215894 |