High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility-Reference-Cited by-同舟云学术

High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility

Published:2024-03 Issue: Volume:436 Page:137634
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Zhehui^ORCID,Luo Hao,Huangfu Yunpeng,Gao Yuan,Zhang Meiqi^ORCID,Bao Yihong,Ma Wei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference52 articles.

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