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Freeze-thaw stability of Pickering emulsion stabilized by m..:
Hei, Xue
;
Liu, Zhe
;
Li, Shanshan
...
International Journal of Biological Macromolecules. 257 (2024) - p. 128183 , 2024
Link:
https://doi.org/10.1016/j.ijbiomac.2023.128183
RT Journal T1 <Title>Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2023.128183&Exemplar=1&LAN=DE A1 Hei, Xue A1 Liu, Zhe A1 Li, Shanshan A1 Wu, Chao A1 Jiao, Bo A1 Hu, Hui A1 Ma, Xiaojie A1 Zhu, Jinjin A1 Adhikari, Benu A1 Wang, Qiang A1 Shi, Aimin PB Elsevier BV YR 2024 SN 0141-8130 JF International Journal of Biological Macromolecules VO 257 SP 128183 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2023.128183 DO https://doi.org/10.1016/j.ijbiomac.2023.128183 SF ELIB - SuUB Bremen
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