Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

出版年份 2016 全文链接

标题

作者

关键词

Nanoemulsions, Modified starch, Quillaja, saponins, Orange oil, Stability, Turbidity

出版物

Volume 192, Issue -, Pages 53-59

出版商

Elsevier BV

发表日期

2015-07-05

DOI

10.1016/j.foodchem.2015.06.078

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