Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions
出版年份 2020 全文链接
标题
Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions
作者
关键词
β-lactoglobulin, Desolvation, Crosslinking, Pickering high internal phase emulsions, Stability
出版物
FOOD HYDROCOLLOIDS
Volume 109, Issue -, Pages 106151
出版商
Elsevier BV
发表日期
2020-07-03
DOI
10.1016/j.foodhyd.2020.106151
参考文献
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