Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid-Reference-Cited by-同舟云学术

Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid

Published:2018-09 Issue: Volume:82 Page:248-257
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Jia-Shui,Wang An-Bang,Zang Xiao-Ping,Tan Lin,Ge Yu,Lin Xing-E.,Xu Bi-Yu,Jin Zhi-Qiang,Ma Wei-Hong

Funder

Central Public-interest Scientific Institution Basal Research Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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