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Journal: Foods, 2024
Volume: 13
Number: 3777

Article: Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles
Authors: by Maryam Davtalab, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Artur J. Martins, Ana I. Bourbon and Miguel A. Cerqueira
Link: https://www.mdpi.com/2304-8158/13/23/3777

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