Published in
Springer (part of Springer Nature), Food Science and Biotechnology, 12(29), p. 1685-1693, 2020
DOI: 10.1007/s10068-020-00836-1
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Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability
Journal article published in 2020 by
Khadije Abdolmaleki,
Leyla Alizadeh,
Seyede Marzieh Hosseini 
,
Kooshan Nayebzadeh
,
Kooshan Nayebzadeh
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