Funder
National Institute of Food and Agriculture
China Scholarship Council
U.S. Department of Agriculture
Reference50 articles.
1. Arranz, S., Pérez-Jiménez, J., & Saura-Calixto, F. (2008). Antioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matter. European Food Research and Technology, 227, 425-431.
2. Bioactive compounds, physical and sensory properties of cake made with walnut press-cake;Bakkalbasi;Journal of Food Quality,2016
3. Pickering emulsions for food applications: Background, trends, and challenges;Berton-Carabin;Annual Review of Food Science and Technology,2015
4. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals;Capron;Biomacromolecules,2013
5. Surface modification improves fabrication of Pickering high internal phase emulsions stabilized by cellulose nanocrystals;Chen;Food Hydrocolloids,2018
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献