TY  - GEN
AU  - Zeeb,Benjamin
AU  - Fischer,Lutz
AU  - Weiss,Jochen
TI  - Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin
SN  - 1520-5118
PY  - 2012///0131
KW  - Beta vulgaris
KW  - chemistry
KW  - Coumaric Acids
KW  - metabolism
KW  - Cross-Linking Reagents
KW  - Drug Stability
KW  - Emulsions
KW  - Fish Products
KW  - Gelatin
KW  - Laccase
KW  - Pectins
KW  - Sodium Chloride
KW  - Temperature
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1021/jf202220z
ER  -