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Updated: Jan 27, 2026

Water in Oil Emulsions: A New System for Assembling Water-soluble Chlorophyll-binding Proteins with Hydrophobic Pigments
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Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

Yujie Li1, Dong Xiang2,3, Bo Wang4

  • 1College of Food Science, Hainan University, No.58 Haikou 570228, China. lyj20162012@126.com.

Molecules (Basel, Switzerland)
|March 23, 2019
PubMed

Keywords:
emulsion stabilitypropylene glycol alginateultrasoundxanthan gum

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