Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations
出版年份 2020 全文链接
标题
Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations
作者
关键词
Carboxymethyl starch, Xanthan gum, pH-responsive, Pickering emulsion, Stability
出版物
FOOD HYDROCOLLOIDS
Volume 109, Issue -, Pages 106093
出版商
Elsevier BV
发表日期
2020-06-13
DOI
10.1016/j.foodhyd.2020.106093
参考文献
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