Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening

出版年份 2016 全文链接

标题

作者

关键词

Soy glycinin nanoparticle, Pickering emulsions, Electrostatic screening, Emulsification performance, Interfacial packing and adsorption

出版物

FOOD HYDROCOLLOIDS

Volume 60, Issue -, Pages 620-630

出版商

Elsevier BV

发表日期

2015-11-05

DOI

10.1016/j.foodhyd.2015.10.024

向作者/读者发起求助以获取更多资源

Protocol

在线求助

Reagent

在线求助

Reprint

联系作者

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More