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1 Ergebnisse
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High internal phase emulsions gels stabilized by soy protei..:
Zhao, Juyang
;
Xu, Shuo
;
Gu, Liya
...
LWT. 203 (2024) - p. 116317 , 2024
Link:
https://doi.org/10.1016/j.lwt.2024.116317
RT Journal T1
High internal phase emulsions gels stabilized by soy protein isolate and rutin complexes: Encapsulation, interfacial properties and in vitro digestibility
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2024.116317&Exemplar=1&LAN=DE A1 Zhao, Juyang A1 Xu, Shuo A1 Gu, Liya A1 Yang, Feiran A1 Fang, Xuwei A1 Gao, Shiyong PB Elsevier BV YR 2024 SN 0023-6438 JF LWT VO 203 SP 116317 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2024.116317 DO https://doi.org/10.1016/j.lwt.2024.116317 SF ELIB - SuUB Bremen
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