Zeeb, Benjamin <br/><br/>
Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Oct 2011 
 - 10546-55 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf202220z  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beta vulgaris--chemistry<br/>Coumaric Acids--metabolism<br/>Cross-Linking Reagents--metabolism<br/>Drug Stability<br/>Emulsions--chemistry<br/>Fish Products<br/>Gelatin--chemistry<br/>Laccase<br/>Pectins--chemistry<br/>Sodium Chloride<br/>Temperature