Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin
出版年份 2021 全文链接
标题
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin
作者
关键词
High internal phase emulsions, Quercetin, Pecan protein, Xanthan gum, Stability, Bioaccessibility
出版物
FOOD CHEMISTRY
Volume 357, Issue -, Pages 129732
出版商
Elsevier BV
发表日期
2021-03-31
DOI
10.1016/j.foodchem.2021.129732
参考文献
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