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1 Ergebnisse
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Evolution of the structure of meat protein particles at the..:
Tan, Shuyu
;
Du, Mingying
;
Yuan, Gaibo
...
Food Hydrocolloids. 140 (2023) - p. 108658 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2023.108658
RT Journal T1
Evolution of the structure of meat protein particles at the oil–water interface facilitates the ultra-long storage stability of high internal pickering emulsion
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.108658&Exemplar=1&LAN=DE A1 Tan, Shuyu A1 Du, Mingying A1 Yuan, Gaibo A1 Rong, Liangyan A1 Li, Ruren A1 Li, Guoliang PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 140 SP 108658 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.108658 DO https://doi.org/10.1016/j.foodhyd.2023.108658 SF ELIB - SuUB Bremen
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