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1 Ergebnisse
1
Effect of polyphenolic structure and mass ratio on the emul..:
Huan Xie
;
Xianling Wei
;
Xiaoyan Liu
..
http://www.sciencedirect.com/science/article/pii/S1350417723000792. , 2023
Link:
https://doi.org/10.1016/j.ultsonch.2023.106367
RT Journal T1
Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:26cac593a15f4e2bb823679b20aeaa4d&Exemplar=1&LAN=DE A1 Huan Xie A1 Xianling Wei A1 Xiaoyan Liu A1 Weidong Bai A1 Xiaofang Zeng PB Elsevier YR 2023 K1 Amylose K1 Polyphenols K1 Polyphenolic structure K1 Emulsifying properties K1 Emulsion stability K1 Chemistry K1 QD1-999 K1 Acoustics. Sound K1 QC221-246 JF http://www.sciencedirect.com/science/article/pii/S1350417723000792 LK http://dx.doi.org/https://doi.org/10.1016/j.ultsonch.2023.106367 DO https://doi.org/10.1016/j.ultsonch.2023.106367 SF ELIB - SuUB Bremen
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