Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures

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Published in:	Journal of food science 85(2020), 4, Seite 1213-1222
Authors and Corporations:	Salminen, Hanna (Author), Bischoff, Sonja (Author), Weiss, Jochen (Author)
Title:	Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures/ Hanna Salminen, Sonja Bischoff, and Jochen Weiss
Type of Resource:	E-Book Component Part
Language:	English
published:	2020
Series:	: Journal of food science, 85(2020), 4, Seite 1213-1222 , volume:85
Source:	Verbunddaten SWB Lizenzfreie Online-Ressourcen

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