Fabrication of β-conglycinin-stabilized nanoemulsions via ultrasound process and influence of SDS and PEG 10000 co-emulsifiers on the physicochemical properties of nanoemulsions

标题
Fabrication of β-conglycinin-stabilized nanoemulsions via ultrasound process and influence of SDS and PEG 10000 co-emulsifiers on the physicochemical properties of nanoemulsions
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 106, Issue -, Pages 800-808
出版商
Elsevier BV
发表日期
2018-02-01
DOI
10.1016/j.foodres.2018.01.056

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