Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels

标题
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 303, Issue -, Pages 125401
出版商
Elsevier BV
发表日期
2019-08-21
DOI
10.1016/j.foodchem.2019.125401

向作者/读者发起求助以获取更多资源

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started