Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation
出版年份 2021 全文链接
标题
Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation
作者
关键词
High internal phase emulsion, Beeswax, Oleogel, Stability, Rheology, β-Carotene
出版物
FOOD HYDROCOLLOIDS
Volume 121, Issue -, Pages 106995
出版商
Elsevier BV
发表日期
2021-06-29
DOI
10.1016/j.foodhyd.2021.106995
参考文献
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