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Interfacial activity and emulsifying behaviour of inclusion complexes between helical polysaccharides and flavouring

Louise De Fenoyl1, Déborah Hirel1, Emile Perez2

  • 1CRT AGIR, 37 Avenue Albert Schweitzer, BP 100, Talence Cedex, France.

Food Research International (Ottawa, Ont.)
|February 14, 2018
PubMed

Keywords:
Emulsifying behaviourFoamsHelical polysaccharidesInclusion complexesInterfacial activity

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