Influence of guar gum on the stability and thermorheological properties of soy protein isolate-stabilized oil-in-water emulsions

Symposium of Young Researchers on Pharmaceutical Technology, Biotechnology and Regulatory Science 2026 Open access

Read full text
Authors: Dragana Zaklan, Sara Šijan, Jovana Milutinov, Veljko S. Krstonosic, Nebojša Pavlović
DOI: 10.14232/syrptbrs.2026.49
Cited by: 0

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Surfactants and Colloidal Systems

Publication details

Journal / source
Symposium of Young Researchers on Pharmaceutical Technology, Biotechnology and Regulatory Science
Pages
49–49
Publication date
1 January 2026
Language
EN