Published in
Elsevier, Food Hydrocolloids, (77), p. 96-106, 2018
DOI: 10.1016/j.foodhyd.2017.09.025
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Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device
Journal article published in 2018 by
Talita A. Comunian 
,
Raheleh Ravanfar,
Michael J. Selig,
Alireza Abbaspourrad
,
Raheleh Ravanfar,
Michael J. Selig,
Alireza Abbaspourrad
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