Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid.
Muriel Mundo JL, Zhou H, Tan Y, Liu J, McClements DJ. Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid. Food Res Int. 2020 11; 137:109304.