Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface

出版年份 2016 全文链接

标题

作者

关键词

Soy glycinin, Nanoparticle, Pickering stabilizers, Interfacial property, Emulsifying property

出版物

FOOD HYDROCOLLOIDS

Volume 60, Issue -, Pages 606-619

出版商

Elsevier BV

发表日期

2015-05-03

DOI

10.1016/j.foodhyd.2015.04.025

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