Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity

出版年份 2018 全文链接

标题

作者

关键词

Pickering emulsions, Protein nanoparticles, Soy protein isolate (SPI), Freeze-thaw stability

出版物

FOOD HYDROCOLLOIDS

Volume 87, Issue -, Pages 404-412

出版商

Elsevier BV

发表日期

2018-08-14

DOI

10.1016/j.foodhyd.2018.08.020

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