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1 Ergebnisse
1
Pickering emulsions stabilized by β-Lactoglobulin-Rosmarini..:
Wang, Yao
;
Zhang, Peng
;
Lin, Haowen
...
Food Hydrocolloids. 154 (2024) - p. 110084 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110084
RT Journal T1
Pickering emulsions stabilized by β-Lactoglobulin-Rosmarinic acid-Pectin nanoparticles: Influence of interfacial behavior and rheology performance
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110084&Exemplar=1&LAN=DE A1 Wang, Yao A1 Zhang, Peng A1 Lin, Haowen A1 Fei, Xiaoyun A1 Zhang, Guowen A1 Hu, Xing PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 154 SP 110084 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110084 DO https://doi.org/10.1016/j.foodhyd.2024.110084 SF ELIB - SuUB Bremen
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