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Enhancing the interfacial stability of O/W emulsion by adju..:
Xie, Hexiang
;
Ouyang, Kefan
;
Shi, Wenyi
...
Food Hydrocolloids. 137 (2023) - p. 108406 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2022.108406
RT Journal T1
Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2022.108406&Exemplar=1&LAN=DE A1 Xie, Hexiang A1 Ouyang, Kefan A1 Shi, Wenyi A1 Wang, Wenyu A1 Wang, Yufeng A1 Xiong, Hua A1 Zhao, Qiang PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 137 SP 108406 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2022.108406 DO https://doi.org/10.1016/j.foodhyd.2022.108406 SF ELIB - SuUB Bremen
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