Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.
Harnsilawat T, Pongsawatmanit R, McClements DJ. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. J Agric Food Chem. 2006 Jul 26; 54(15):5540-7.