Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
出版年份 2020 全文链接
标题
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
作者
关键词
Pickering emulsion, Protein-based particles, Preparation, High internal phase emulsion, Application
出版物
FOOD HYDROCOLLOIDS
Volume 109, Issue -, Pages 106117
出版商
Elsevier BV
发表日期
2020-07-01
DOI
10.1016/j.foodhyd.2020.106117
参考文献
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