Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

标题
Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 95, Issue -, Pages 326-335
出版商
Elsevier BV
发表日期
2019-04-26
DOI
10.1016/j.foodhyd.2019.04.052

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